| | Directions | | Mix all the ingredients well and refrigerate for 24 hours. Pack the mixture into sleeves measuring 3 x 12-inches (sleeves can be made from old sheets and sewing them the size of rolls desired, or can be purchased). Place bags on pan at least 2" deep (the juice will come out of bags and run on the floor if you use a cookie sheet). Bake at 200° for 3 1/2 to 4 hours. Turn over when half the baking time is complete. If baking more than 2 large bags at a time, increase temperature to 225°. |
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| Ingredients | | - |  | 15 pounds deer meat or 10 lbs deer meat, 5 lbs hamburger |
| - | | 2 1/2 tablespoons black pepper |
| - | | 1 1/8 teaspoons mace |
| - | | 1 1/2 teaspoons dry mustard |
| - | | 3 tablespoons Accent |
| - | | 1 teaspoon Lawrys seasoned salt |
| - | | 1/4 teaspoon garlic powder |
| - | | 1/4 pound brown sugar |
| - | | 1 cup Morton "Tender Quick" meat cure |
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