1. Grind the venison with the fat in a meat grinder. 2. Mix all spices together and add to meat in a glass or plastic container. 3. Mix water and liquid smoke into the meat and spices mixture. Mix well! 4. Let stand for 35 hours in a cool location. (no warmer than 35-40 degrees). 5. Package in meat packing paper in meal size portions (1-1.5 lb.) Roll meat into solid ball and pack very tightly, and freeze. 6. Can keep up to 2 years if packed very tight! ---------------------------------------------------------------------------
Nutrition
Ingredients
