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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 chubs 812g Recipe makes 10 chubs) The following items or measurements are not included below: Morton Tender Quick salt 8 teaspoons Accent seasoning |
||
| Calories 1500 | ||
| Calories from Fat 829 | (55%) | |
| Amount Per Serving | %DV | |
| Total Fat 92.2g | 141% | |
| Saturated Fat 28.6g | 142% | |
| Monounsaturated Fat 21.2g | ||
| Polyunsaturated Fat 26.5g | ||
| Trans Fat 0.1g | ||
| Cholesterol 544mg | 181% | |
| Sodium 515mg | 21% | |
| Potassium 2305mg | 65% | |
| Total Carbohydrate 11.7g | 3% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 10.6g | ||
| Protein 148.5g | 296% | |
Ingredients
- 15 lbs ground venison
- 2/3 cup Morton Tender Quick salt
- 1/2 quart vegetable oil
- 7 1/2 teaspoons black pepper (1/2 t per lb.)
- 7 1/2 teaspoons garlic salt (1/2 t per lb.)
- 8 teaspoons Accent seasoning
- 1 1/2 teaspoons liquid smoke
- 1/2 cup brown sugar
Directions
1
Mix all ingredients except liquid smoke and oil together.2
Let stand in refrigerator overnight.3
Next day, mix liquid smoke and oil together before adding to mixture.4
Mix every- thing thoroughly now.5
Pack tightly into 9 or 10 Pringle cans or other tubular cans, leaving 1/2 inch space at top.6
Bake, uncovered, in cans (upright) at 200 degrees for 4 hours.7
Drain; cool and wrap in many layers of freezer paper.8
Freeze.
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