Hamburger (Venison) Sandwich Meat

CookbookCarrie's Note:

Wonderful flavor, not too spicy. Keeps for a week or two in the fridge, or freeze it for later.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Yield: 3 rolls

• 2 lbs hamburger
• 2 teaspoons Morton Tender Quick salt
• 1 teaspoon mustard seeds (whole)
• ½ teaspoon garlic salt
• ½ teaspoon onion salt
• ½ teaspoon liquid smoke (measure carefully, this is strong)
• 1 teaspoon whole black peppercorn
• 1 cup water

Directions:

1. Mix spices and salts into meat and shape into 2- 3 rolls (whatever will fit in your pot!).
2. Wrap in two layers of plastic wrap and once in foil.
3. Boil for approx 1 hr.
4. on medium high heat.

Reviews

[PanNan]

I wasn't sure how this would work out - I'd never cured meat, or made lunch meat before. I read that it wasn't too spicy, and we really like a bit of spice, so I used seasoned salt instead of the garlic and onion salt, and added some red pepper flakes. The flavor was good, especially after chilling overnight. It turned out dry and crumbly - all the fat boiled out of the meat - great for low fat diets, though.