Description
A great but easy recipe to use up extra ground venison, elk, moose or beef. It can be multiplied easily and freezes very well. Serve on crackers with cheese and a great mustard sauce.
Ingredients
- 2 pounds ground beef
- ¾ cup water
- ½ teaspoon garlic powder
- 2 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
- 1 tablespoon liquid smoke flavoring
- 1 tablespoon mustard seed
Instructions
- In a large bowl
- mix together the ground beef and water until well blended. Season with garlic powder
- curing mixture
- liquid smoke and mustard seed
- and mix thoroughly. It is best to use your hands for this – like meatloaf. Form the mixture into two rolls
- and wrap with aluminum foil. Refrigerate for 24 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Remove foil from the beef
- and poke holes in the bottom of the rolls. Place them on a roasting rack in a shallow roasting pan to catch the drippings.
- Bake for 1 hour in the preheated oven. Cool
- then wrap in plastic or foil
- and refrigerate until cold before slicing.
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 day
Servings: 16