After looking at the pictures, I just had to try this. I had no luck in the deer hunt so no venison. I used three pounds of 80/20 ground beef. (that's all I had on hand) No buttermilk, so I soured some coffee cream not realizing that the culture was suppose to help the fermenting process.( I don't know whether this made any difference) Took it out of the smoker, cooled it in ice water and put it in the fridge to rest for two days. OMG!! I don't need any other recipe. I only made three pounds and with family and friends, it was gone immediately.My wife, who is European, said it was exactly like the smoked lunch meats she grew up on.
Starting another batch today. This time, five pounds.Again with the beef.
Thank you for posting this recipe.