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
Instructions
- Grind the venison with the fat in a meat grinder.
- Mix all spices together and add to meat in a glass or plastic container.
- Mix water and liquid smoke into the meat and spices mixture. Mix well!
- Let stand for 35 hours in a cool location. (no warmer than 35-40 degrees).
- Package in meat packing paper in meal size portions (1-1.5 lb.) Roll meat into solid ball and pack very tightly, and freeze.
- Can keep up to 2 years if packed very tight!
Nutrition & Diet Analysis (per serving)
434
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).