Post by cuteascountry_Shortcake on Sept 20, 2005 22:45:57 GMT -6
This is in response to Dot from Ohio. This is not a jerky recipe, but I thought she might like this also, or some of the other hunters out there might like it.
Deer Sausage 15# ground deer meat, not too fat 1/2# Morton's Tender Quick 1/2 qt veggie oil 1/2 teaspoon plain or garlic salt per pound of meat 1/2 teaspoon pepper per pound of meat 2 teaspoons liquid smoke Grind meat twice. Mix together and stuff tight into pig casings. Cook in oven in a roaster for 2-1/2 hours at 250. After meat is cold rub more liquid smoke on it after removing the casing and put it in a plastic bag and keep in fridge. DO NOT FREEZE. This is the actual measurements I used for 15# of meat: 6 teaspoons pepper 4 teaspoons garlic salt 3-1/2 teaspoons salt I found it to be a good combination.
I hope you try it, it is really quite good. Judy in Ohio
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