1. mix venison, beef & puring salt
2. refrigerate overnight
3. Add liquid smoke, garlic, pepper, mustard seed, sugar and paprika.
4. shape into 2 logs.
5. Set for 1/2 day
6. Bake 300 degrees F. for 1/2 hour
7. If using a meat thermometer it should reach not quite to med temperature.
8. refrigerate or freeze.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1848g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1477 (48%)|
|Amt Per Serving||% DV|
|Total Fat 164.1g||219 %|
|Saturated Fat 59.3g||296 %|
|Monounsaturated Fat 64.7g|
|Polyunsanturated Fat 8.2g|
|Cholesterol 780.2mg||240 %|
|Sodium 627mg||22 %|
|Potassium 3009.8mg||79 %|
|Total Carbohydrate 13.6g||4 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 7.8g|
|Protein 368.4g||526 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3050
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