Lysie, my wife asked me to post this. It is not the actual recipe but what I came up with after many tries from memory of how good it was. I used to fish tournaments with my father and brother and would bring a log of Woods. Being cured it did fine in a cooler and when out fishing long hours. We were all happy to cut a nice slice slap it in a roll and didn’t have to come in to eat. My version is pretty close. My daughter who I never thought would like it being fussy about foods could not get enough. I usually make a double batch and smoke it in my propane smoker.
I use 3 inch dark collagen casings and smoke them until they reach 160 degrees. When done let cool on a rack before refrigerating for a few hours. It may not be exactly how you remember it but I know you will like it.
3# ground beef (I grind my own) around 80% lean
2 tblsp Tender Quick
1 cup water
1 tblsp garlic powder
1 tblsp liquid smoke
1 tblsp ground mustard
1 tblsp black pepper
1/2 tblsp crushed black pepper
1/2 tsp onion powder
After mixing it well let it cure at least overnight before smoking.
Hello Corelifter, I appreciate the reply I will make a batch in the next few weeks. I will use venison and pork butt, Today I am making smoked Kolbassi Sausage. Well I will stuff today and smoke Mon when I get home from work.
I usually go to Larkins for fish on Friday nights. I would be happy to have you sample some to get your feed back on how I can improve it.
Thank You
Brian