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Venison Pastrami Log
(fits one 3 1/4 inch X 24 inch fibrous casing approximate fit is 5 1/2 lbs.)
5 lbs. ground beef, course ground venison or 50% - 50% mix
2 1/2 TBS Morton Tender Quick (cure)
To Taste - Common non-iodized salt (0 to 1/2 TBS/pound)
4 TBS Soy Flour (a.k.a. binder, concentrated soy protein helps reduce shrinkage)
1 Cup water (needed to help the sugar, binder & cure mix into the burger)
2 TBS Brown Sugar
3 TBS course Black Pepper
3 TBS Coriander powder
1 TSP Garlic powder (use no more)
Mix all ingredients & the water in a small bowl. Add meat to a mixer. Premix meat if using a blend of deer and beef. Start mixing the meat & pour the ingredients in as you mix. Transfer the sausage from the bowl into a gallon size freezer bag. Squeeze out as much air as possible & refrigerate overnight.
Soak 3 1/4 " fibrous casings for an hour. Drain & stuff casings.
Bake 300 degrees F for about 2 1/2 hrs or until the center of the log is above 165 degrees F for 10 minutes.
The final product will require refrigeration

 
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