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
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