7.5 lb Meat (70/30 Venison/Pork)
3/4 C. Brown Sugar
2.5 tsp. Black Pepper
3.5 Tbsp. Tender Quick
2 Tbsp. Garlic Powder
1 Tbsp. Onion Powder
2.5 C. Water
1.5 tsp. Liquid Smoke
4 tsp. Ray Ray's BBQ All-Purpose Seasoning
Stir all ingredients together till blended well.
Set in refrigerator overnight.
Divide into seven (7) equal amounts of meat.
Place meat in plastic wrap and pat and roll
until firm, forming an approximate 7-8 inch log. Be sure
to pat firm with no air pockets.
Place in smoker for 2 hrs @ 180, 1 hr @ 190, 1 hr @200. This process allows more smoke and keeps the meat moist. The last hour is 200 degrees until the internal temperature reaches 160 degrees. Remove and let rest. Wrap in plastic when cool, put in gallon bags, and freeze what you don't eat. If there is anything left! ;-)
Excellent with cheese and crackers!
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