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Here we go again. I may have nailed it this time.
I started with 2 lbs super lean beef and 2 lbs of kinda lean pork butt coarse ground.
Now work with me here. I wanted to slice this pretty thin, and to do that the meat has to stay together well. So to help "glue" it all together I added gelatin too, and it worked great!
Then I gave it a good mix with about a cup of ice water.
Then I re-ground through a 1/8 inch plate.
Here it is in a glass cake pan to be covered and set in the fridge to cure for 24 hours.
The next day I flipped it out of the pan onto a drying rack, ready to smoke. I smoked it this time in hickory.
Dry for 1 hour at 130°
Smoke for 2 to 3 hours at 150° to 160°
Continue to smoke at 180° to 190° to an internal temp of 155°.
155° IT and out of the smoker to cool and firm up over night.
This is about half of it sliced pretty thin.
Frying a little for a taste test. It was so good we ate it and forgot to take a pic.
So here is another 4 slices fried.
This is a keeper for sure. If you have venison or lean ground beef, you should try this. Next time I'm going to coat an entire loaf with cracked black pepper and maybe try maple syrup instead of sugar.
I started with 2 lbs super lean beef and 2 lbs of kinda lean pork butt coarse ground.
Now work with me here. I wanted to slice this pretty thin, and to do that the meat has to stay together well. So to help "glue" it all together I added gelatin too, and it worked great!
Then I gave it a good mix with about a cup of ice water.
Then I re-ground through a 1/8 inch plate.
Here it is in a glass cake pan to be covered and set in the fridge to cure for 24 hours.
The next day I flipped it out of the pan onto a drying rack, ready to smoke. I smoked it this time in hickory.
Dry for 1 hour at 130°
Smoke for 2 to 3 hours at 150° to 160°
Continue to smoke at 180° to 190° to an internal temp of 155°.
155° IT and out of the smoker to cool and firm up over night.
This is about half of it sliced pretty thin.
Frying a little for a taste test. It was so good we ate it and forgot to take a pic.
So here is another 4 slices fried.
This is a keeper for sure. If you have venison or lean ground beef, you should try this. Next time I'm going to coat an entire loaf with cracked black pepper and maybe try maple syrup instead of sugar.
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