Thuringer

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READY IN: 35hrs 40mins
YIELD: 20 lbs.
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Grind the venison with the fat in a meat grinder.
  • Mix all spices together and add to meat in a glass or plastic container.
  • Mix water and liquid smoke into the meat and spices mixture. Mix well!
  • Let stand for 35 hours in a cool location. (no warmer than 35-40 degrees).
  • Package in meat packing paper in meal size portions (1-1.5 lb.) Roll meat into solid ball and pack very tightly, and freeze.
  • Can keep up to 2 years if packed very tight!
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