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- 10 lb. lean meat (8# venison, 2# course ground pork)
- 5T Morton Tender Quick (NOT meat tenderizer)
- 4T dark brown sugar
- 2-4T pepper corns lightly cracked
- 4-5T Mustard seed
- 1-2T garlic powder
- 2T liquid smoke (omit if cooking in smoker) – absolutely no more than 2T!
- Mix meat and seasonings, let set overnight.
- Smoke or cook in oven on low heat until internal temperature reaches 150°-160°