1 Review of Hamburger (Venison) Sandwich Meat

From: PanNan

On Mar 9, 2004

I wasn't sure how this would work out - I'd never cured meat, or made lunch meat before. I read that it wasn't too spicy, and we really like a bit of spice, so I used seasoned salt instead of the garlic and onion salt, and added some red pepper flakes. The flavor was good, especially after chilling overnight. It turned out dry and crumbly - all the fat boiled out of the meat - great for low fat diets, though.