| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 10 | lb | Hamburger or game |
| 10 | ts | Tender Quick Morton Salt; (Heaping Tsps) |
| 6 | ts | Liquid smoke flavoring |
| 6 | ts | Whole mustard seeds |
| 3 | ts | Cracked black pepper |
| 8 | ts | Crushed garlic; or to taste |
INSTRUCTIONS
Mix all ingredients thoroughly in a glass or plastic container(don't use metal). Cover and refrigerate for three days. Each day mix it thoroughly and recover. On the fourth day, shape the meat mixture into long rolls not more than three inches in diameter. Pack solidly. The rolls may be wrapped in cheesecloth. Then place on a rack in the oven. Place a pan below them to catch any drippings. Heat the oven to 150 degrees F. and bake for 12 to 16 hours. NOTES : Do not substitute anything for the Tender Quick Morton Salt which can be obtained in some grocery stores, garden stores, or from cold storage or sausage making places. This is an excellent way to use up your ground game meat. If you plan to freeze this be sure to wrap it as air tight as possible. The seasonings can be changed to your taste but do not change the amount of Tender Quick salt. Recipe by: LeRoy Posted to MC-Recipe Digest V1 #1012 by DrLeroy on Jan 11, 1998
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