Venison Stick

5 pounds ground venison (I prefer a 25 percent pork mixture for taste and moisture)

4 teaspoons Morton's Tender Quick salt

2 teaspoons table salt

3 teaspoons garlic powder

3 teaspoons mustard seed

3 teaspoons ground black pepper

2 teaspoons sugar (optional)

1 teaspoon ground red pepper

1-1/2 teaspoons Liquid Smoke

Mix all ingredients well, cover and set in refrigerator for 24 hours. Remove and shape meat into rolls or very small loaves, cover loosely and return to refrigerator for another 24 hours.

Put loaves on baking sheet/pan and bake at 150 degrees for four hours, turn and bake for approximately another four hours. Be sure to check to make sure they do not become overdone.

Remove loaves and set on paper towels to drain. When cool, they can be wrapped in heavy foil and frozen.

These little fellas make wonderful sandwiches or taken wrapped and whole, a great snack to take fishing or hunting. Enjoy!

Copyright 1998-2014 Stephen Ricciardelli