How to make Venison Lunchmeat! скачать в хорошем качестве

How to make Venison Lunchmeat!

If you’ve got venison in the freezer taking up space, this is one of the best ways to create something your family will love. In this video, I show you step-by-step how to make homemade venison lunch meat using a simple process of cubing, grinding, seasoning, forming loaves, and slow smoking. This method turns wild game into sliceable deli-style meat that’s perfect for sandwiches, snacks, or taking along on your next hunt. Last year alone, we processed nearly 500 pounds of wild game, and this has become one of our favorite ways to make deer/elk meat go further. Even after adding pork and seasoning, this homemade venison deli meat costs about half of what you’d pay for processed meat at the store — and you know exactly what’s in it. Note: Always measure cure and seasonings accurately and cook to proper internal temperature for food safety LEM Meat Grinder I use! https://lemproducts.com/products/32-b... Recipe 50% wild game 50% pork (pork butt or shoulder are best) 1 cup of nonfat dried milk powder per 5 pounds of meat 1 cup of ice water per 7 pounds of meat (add more if seasoning calls for it) Use your favorite jerky, summer sausage, or snack stick seasoning blend and cure. “If your seasoning doesn’t include cure, make sure you’re adding cure #1 at the proper measured amount per pound of meat. MEASURE OUT ALL YOUR MEAT AND SEASONINGS! NO GUESSING! mix all dry ingredients together sprinkle over and mix into meat most of the way add ice water and finish mixing thoroughly until combined. Mix until tacky spray aluminum roaster pans with pam spray put meat mixture into pans making sure to press it in well so there are no voids or air pockets Let sit in fridge over night Smoke 120 for 1.5 hours 150 for 2 hours 200 until internal temp reaches 156-160 Let rest/cool down then put in fridge over night or at( least 4 hours) Thin slice on meat slicer vacuum seal and freeze! or just enjoy it fresh Can make whatever flavors you'd like, add jalapenos etc. just be cautious and make a small batch of new flavors!