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Unread 12-08-2013, 08:15 PM   #3
Babbling Farker
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Join Date: 07-30-11
Location: Southern New Jersey
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60% venison..
15% beef...
15% pork....
10% tallow (beef and/or/pork)


3lb venison ground
2lb pork butt ground
1/2 cup water
3 TBSP morton's tender quick
2 TBS red pepper flakes
2 TBS ground mustard seed
2 Tsp coarse black pepper
2 tsp onion powder
1 tsp garlic powder
1/2 tsp ground celery seed (optional)

Original recipe said to combine all ingredients , cover and refridgerate for 3 days, mixing twice daily.

Put in smoker at 225-250 until internal temp is 155.
Humphrey's DownEast Beast W/BBQ Guru
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