Use a shaker bottle and put all the powders and liquid stuff into
it and shake. Then pour this over the meat and mix all ingredients
well. Refrigerate for 24 hours.
Next day, stir them all one more time. Form into 2-inch rolls (or
about the size of a log of pepperoni). The length can vary as they
don't cook down all that much. And, if done right, they will
appear quite RED after its baked!
Place on a rack with a pan under it so grease can drip down into
a pan as there will be a lot of grease dripping off this stuff.
Bake at 300 degrees F for 1 1/4 to 1 1/2 hours. You should turn
the rolls over after the first 40 minutes or so. Let cool. You should
keep it in a refrigerator. It keeps in there a long, long time.
* You can use basically any type of GROUND meat. I've made
this with ground turkey and, even venison. If you do try it with
venison, you should add a little extra of the Hickory Smoke, garlic
and onion powders.
** The important thing is the SALT! It MUST be Morton's Tender
Quick Salt. It's made SPECIALLY for preserving food. You might
have a hard time finding it, but try your local hardware, Agway
or Wal-Mart in their canning and preserving aisle or call around.
** You MUST use 2 teaspoons Liquid Hickory Smoke
Submitted to recipegoldmine.com from the kitchen of Donald Durant