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I got this recipe off the net and modified it a bit to fit my taste:

3 lbs ground venison
1 lb ground beef or pork
4 Tbs Morton Tender Quick (curing salt)
2 Tbs mustard seed
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic salt
1/2 tsp onion powder or onion salt
2 tsp garlic powder
1 Tbs whole peppercorns
2 cups water

Mix all ingredients and refrigerate for at least 24 hours.

Stuff into sausage casings and bake in 180 - 200 degree oven until internal temp is 160 degrees. (4 1/2 to 5 hours)

Looks something like this:

About 8 or 9 lbs after curing for 24 hours.
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The 70's model Hamilton Beach grinder/stuffer.
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Stuffed and starting to cook
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Fresh from the oven
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Cooled and ready to eat
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Pat

I didnt know ya could make the stuff in the oven, I thought it had to be slow cured with a smoker or something.
I just learned something :biggrin:

Oh hey  :huh: what's in the little goodie foil wrap underneath?

Quote from: FinsnFur on December 21, 2008, 11:19:12 PM
I didn't know ya could make the stuff in the oven, I thought it had to be slow cured with a smoker or something.
I just learned something :biggrin:

The first time I made it (last year) I was going to do it in the smoker, but the weather was too lousy so I used the oven. I still haven't done any in the smoker, the oven is just too convenient.

Quote from: FinsnFur on December 21, 2008, 11:19:12 PM
Oh hey  :huh: what's in the little goodie foil wrap underneath?

That's the little bit that wouldn't fit in the casings and I didn't want to throw it away.

Pat

Oh like a brat patty  :yoyo:

Putting this in the recipe files, will try it next batch of meat.  Thanks Pat.

John

We do not even use casings...we twist em tight in palstic wrap then un - wrap them to bake....... The spices we use do most of the curing......They only cook for an hour or so at 250deg. We use a pre mix from LEM Products but I will be trying this one for sure.

Looks and sounds very good.  I think I will go have a snack.

Jerry