Thuringer

Name: Thuringer
Ingredients: 13 1/2 lbs venison; 6 1/2 lbs beef fat; 3 teaspoons garlic; 4 teaspoons pepper; 5/8 cup mustard seeds; 1 1/2 cups tender quick; 7 1/2 cups warm water; 1 1/2 tablespoons allspice; 1 1/2 tablespoons oregano; 1 1/2 tablespoons basil; 1 1/2 tablespoons Accent seasoning; 1 tablespoon onion powder; 1 teaspoon lemon pepper; 3/4 tablespoon clove; 3 1/2 tablespoons liquid smoke

15 ingredients

6 steps

Ingredients

13 1/2 lbs venison
6 1/2 lbs beef fat
3 teaspoons garlic
4 teaspoons pepper
5/8 cup mustard seeds
1 1/2 cups tender quick
7 1/2 cups warm water
1 1/2 tablespoons allspice
1 1/2 tablespoons oregano
1 1/2 tablespoons basil
1 1/2 tablespoons Accent seasoning
1 tablespoon onion powder
1 teaspoon lemon pepper
3/4 tablespoon clove
3 1/2 tablespoons liquid smoke

Directions

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!