VENISON OR BEEF LOGS
2 lb. extra lean beef or ground venison
2 tsp. Morton’s Tender Quick Curing Salt
¼ tsp. onion salt
1 c. water
1 ½ tsp. liquid smoke
1/8 tsp. garlic powder
Mix together all ingredients. Form 3 logs on cookie sheet. Cover with foil and let set in refrigerator 24 to 30 hours.
Unwrap and bake at 300 degrees for 45 minutes in preheated oven. Meat will appear red. Serve warm or cold with crackers.
Note: You may use lean beef or venison or half of each for this recipe.
My Notes: I added 1 Tbl each crushed red pepper and course ground black pepper.
I used all deer meat. I cooked to internal temperature of 150 degrees. Took 2 hours 15 minutes. I like my meat cooked!
It tastes great. I think without the pepper it would of been a little bland.
2 lb. extra lean beef or ground venison
2 tsp. Morton’s Tender Quick Curing Salt
¼ tsp. onion salt
1 c. water
1 ½ tsp. liquid smoke
1/8 tsp. garlic powder
Mix together all ingredients. Form 3 logs on cookie sheet. Cover with foil and let set in refrigerator 24 to 30 hours.
Unwrap and bake at 300 degrees for 45 minutes in preheated oven. Meat will appear red. Serve warm or cold with crackers.
Note: You may use lean beef or venison or half of each for this recipe.
My Notes: I added 1 Tbl each crushed red pepper and course ground black pepper.
I used all deer meat. I cooked to internal temperature of 150 degrees. Took 2 hours 15 minutes. I like my meat cooked!
It tastes great. I think without the pepper it would of been a little bland.
