Hamburger (Venison) Sandwich Meat

READY IN: 1hr 15mins
Recipe by CookbookCarrie

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

Top Review by 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.

Ingredients Nutrition


  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.

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