Ingredients:

  • 2 lbs ground venison (lean)
  • 1 lb ground pork fat or pork butt
  • 2 tbsp liquid smoke
  • 1 tsp Prague Powder #1
  • 2 tbsp kosher salt
  • 1 tbsp garlic powder
  • 1 tbsp smoked paprika
  • 1 tsp ground black pepper
  • 1 tsp mustard seed
  • 1/2 tsp cayenne pepper

Instructions:

  1. Place ground venison and pork fat in a large bowl; sprinkle curing salt, kosher salt, and all dry seasonings over the meat.
  2. Add liquid smoke and mix by hand vigorously for 3–5 minutes until the meat becomes sticky and tacky, indicating the proteins have bonded.
  3. Cover the bowl tightly with plastic wrap and refrigerate for 24 to 72 hours, mixing once every 24 hours to distribute the cure.
  4. Divide the mixture into 4 equal portions and roll each into a cylinder roughly 2 inches thick.
  5. Wrap each log tightly in aluminum foil, twisting the ends like a candy wrapper to mimic a casing.
  6. Let the wrapped logs rest in the refrigerator for 1 hour before baking.
  7. Preheat the oven to 200°F (93°C).
  8. Place the foil-wrapped logs on a baking rack set over a sheet pan and bake until the internal temperature reaches 160°F.