Deer Logs

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Deer Logs

5 pounds deer burger 
2-1/2 tablespoons ground mustard 
2-1/2 tablespoons coarse pepper 
2-1/2 teaspoons Liquid Smoke 
5 tablespoons Morton's Tender Quick salt 
2-1/2 teaspoons garlic salt 
Mix all ingredients in bowl, cover and refrigerate overnight. Remove once a day for three days to knead well each time for five minutes. One the fourth day, divide into six or seven logs (about the size of a regular drinking glass). 
Lay on broiler pan and bake for nine hours at 160 degrees or eight hours at 200 degrees. Turn half-way during baking time. 
Remove and roll in paper towels to remove excess grease. Roll in handi-wrap to refrigerate or freeze. Will keep three weeks in refrigerator. 

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TasunkaWitko Members Profile Send Private Message Find Members Posts Add to Buddy List Administrator aka The Gipper Joined: 10 June 2003 Location: Chinook Montana Status: Offline Points: 14753	Topic: Deer Logs Posted: 26 January 2004 at 12:02
	Deer Logs 5 pounds deer burger 2-1/2 tablespoons ground mustard 2-1/2 tablespoons coarse pepper 2-1/2 teaspoons Liquid Smoke 5 tablespoons Morton's Tender Quick salt 2-1/2 teaspoons garlic salt Mix all ingredients in bowl, cover and refrigerate overnight. Remove once a day for three days to knead well each time for five minutes. One the fourth day, divide into six or seven logs (about the size of a regular drinking glass). Lay on broiler pan and bake for nine hours at 160 degrees or eight hours at 200 degrees. Turn half-way during baking time. Remove and roll in paper towels to remove excess grease. Roll in handi-wrap to refrigerate or freeze. Will keep three weeks in refrigerator.
	TasunkaWitko - Chinook, Montana Helfen, Wehren, Heilen Die Wahrheit wird euch frei machen