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Thuringer

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)698.2952
Energy (kCal)3836.6775
Carbohydrates (g)37.2926
Total fats (g)102.3774
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Grind the venison with the fat in a meat grinder. | 2. Mix all spices together and add to meat in a glass or plastic container. | 3. Mix water and liquid smoke into the meat and spices mixture. Mix well! | 4. Let stand for 35 hours in a cool location. (no warmer than 35-40 degrees). | 5. Package in meat packing paper in meal size portions (1-1.5 lb.) Roll meat into solid ball and pack very tightly, and freeze. | 6. Can keep up to 2 years if packed very tight! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    venison 13 1/2 lb - - - -
    beef 6 1/2 fat 3447.6078 0.0 679.7975 79.2655
    garlic 3 teaspoons 12.515999999999998 2.7769999999999997 0.5342 0.042
    pepper 4 teaspoons 23.092 5.8834 0.9559 0.2999
    mustard seed 5/8 cup 304.8 16.854 15.648 21.744
    tender 1 1/2 1/2 - - - -
    water 7 1/2 cups 0.0 0.0 0.0 0.0
    allspice 1 1/2 1/2 7.4955 2.0554 0.1736 0.2477
    oregano 1 1/2 1/2 3.975 1.0338 0.135 0.0642
    basil 1 1/2 1/2 0.3047 0.0351 0.0417 0.0085
    accent seasoning 1 1/2 1/2 - - - -
    onion powder 1 tablespoon 23.529 5.4593 0.7183 0.0718
    lemon pepper 1 teaspoon - - - -
    clove 3/4 tablespoon 13.3575 3.1946 0.29100000000000004 0.6338
    liquid smoke 3 1/2 tablespoons - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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