Ingredients:

  • 3 lbs ground venison
  • 1 lb beef fat trim, finely ground
  • 2 tbsp liquid smoke
  • 1 tbsp kosher salt
  • 1 tsp Prague Powder #1
  • 1 tbsp dextrose
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp coarse black pepper
  • 1 tsp mustard seed

Instructions:

  1. Combine the ground venison and beef fat trim in a chilled bowl.
  2. Fold in the liquid smoke, kosher salt, Prague Powder #1, dextrose, smoked paprika, garlic powder, onion powder, coarse black pepper, and mustard seed, mixing by hand or with a stand mixer until the texture is tacky and well-combined.
  3. Cover the mixture tightly and refrigerate for 24 hours to allow curing and flavor development.
  4. Preheat the oven to 225°F (107°C) and line a baking sheet with aluminum foil and parchment paper.
  5. Divide the chilled meat into five equal portions.
  6. Shape each portion into a log approximately 8 inches long and 2 inches thick, smoothing the surfaces with your hands to prevent cracking.
  7. Place the logs on the prepared baking sheet and bake slowly until the internal temperature reaches 160°F (71°C), which typically takes 5 to 6 hours.
  8. Remove the logs from the oven and let them cool to room temperature on the pan.
  9. Wrap the cooled logs tightly in plastic wrap and refrigerate for at least 4 hours to set the texture.