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<blockquote data-quote="Colonel Angus" data-source="post: 168703" data-attributes="member: 351">My recipe is 50 lb deer, 5 lb 80% beef or pork, 2 packs of beefstick seasoning, 1/4 to 1/3 pk of hunter sausage seasoning (to spice it up and get more garlic flavor), and a couple oz of the pink stuff. (I get my seasonings from Hornbachers)I roll them out (about 3lbs per patty) on a jelly roll pan about 1/2 inch thick.&nbsp; Saran wrap the pan with enough underneath so that you can cover up the entire loaf when you are done rolling it out.&nbsp; I stack them in one of my meat totes and put them in the fridge overnight.&nbsp; In the morning they will have binded up nicely and you can put them on the racks and take off the saran wrap and pour the smoke to them.&nbsp; It takes about 6-8 hrs to get 55 lbs to 170 degrees in my smoker, about 12 hrs for 110 lbs.&nbsp; I let them get fairly cool before slicing, and usually slice the next day.&nbsp; I will stack them back in the tote, separating each loaf with some paper towels to soak up any moisture.&nbsp; I don't like putting them back in the fridge, but my garage is cool enough.</blockquote>

[QUOTE="Colonel Angus, post: 168703, member: 351"] My recipe is 50 lb deer, 5 lb 80% beef or pork, 2 packs of beefstick seasoning, 1/4 to 1/3 pk of hunter sausage seasoning (to spice it up and get more garlic flavor), and a couple oz of the pink stuff. (I get my seasonings from Hornbachers) I roll them out (about 3lbs per patty) on a jelly roll pan about 1/2 inch thick. Saran wrap the pan with enough underneath so that you can cover up the entire loaf when you are done rolling it out. I stack them in one of my meat totes and put them in the fridge overnight. In the morning they will have binded up nicely and you can put them on the racks and take off the saran wrap and pour the smoke to them. It takes about 6-8 hrs to get 55 lbs to 170 degrees in my smoker, about 12 hrs for 110 lbs. I let them get fairly cool before slicing, and usually slice the next day. I will stack them back in the tote, separating each loaf with some paper towels to soak up any moisture. I don't like putting them back in the fridge, but my garage is cool enough. [/QUOTE]

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