1 Review

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.

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PanNan March 09, 2004
Hamburger (Venison) Sandwich Meat