4 1/2 pounds venison
1/2 beef venison
2 1/4 ounces morton tender quiick
1/2 tsp.ground mustard.
1/2 tsp.white pepper ground.
1/2 tsp.black pepper ground.
1tbsp. peppercorns.
1 tbsp. sugar1/2 tsp. garlic powder.
1/2 cup water.
1/2liquid smoke (optional)
grind meat and fat twice each through medium plate. combine all ingredients mixing throroughly until evenly distributed throughout meat. refrigerate overnight. next day, shape mixture into personal size rolls. place rolls on cookie sheet insert meat thermometer into center of one roll and bake at 170f until internal temperature reads 152. remove cooked rolls from oven cool eatremainder should be wrapped and stored in freezer until eaten.
