Originally Posted by
Roe+
Ingredients
1 lb. pork with fat cubed
2 lb. venison cubed
1 packet Lipton Onion Soup Mix
2 eggs
1 large loaf pan
1 sheet waxed paper
1 Jerky Rack
Your favourite wood (I use Hickory)
Grind pork and venison 2-3 times through 3/8", 1/4", 1/8" discs depending upon desired consistency. In a large bowl add meat mixture, onion soup mix and eggs then mix well.
Line the large loaf pan with wax paper, add contents of bowl and press firmly into the pan.
Take jerky for smoker and place it on the counter, quickly flip the loaf pan upside down onto the jerky rack. Carefully lift off loaf pan and peel off waxed paper.
Start smoker generating smoke with no heat and place jerky rack in smoker. After hour of smoking, add heat to a max of 190F. Leave to hot smoke for 3 hours or internal temperature reaches 155 F.
Remove from smoker and serve or let cool on rack, cut into slices, vacuum pack and freeze.
Bon appetite!
Roe+
