| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Camping, Groundmeat, Beef, Sausage |
4 |
servings |
INGREDIENTS
| 2 1/2 |
kg |
Ground beef |
| 5 |
ts |
Tender quick curing salt |
| 2 |
ts |
Coarsely ground pepper |
| 2 |
ts |
Garlic salt |
| 2 |
ts |
Mustard salt |
| 1 |
ts |
Hickory-smoked salt |
INSTRUCTIONS
These will keep for several days without refrigeration.
Mix together spices. Crumble meat and, with the hands, thoroughly mix
in spices. Cover and refrigerate for 24 hours. Mix again and
refrigerate another 24 hours. On the third day, shape into five rolls
about 38 mm in diameter. Place 50 mm apart on a metal rack and bake
at 150 degrees F (65 degrees C) for 8 hours, turning every 2 hours.
Posted by Jim Weller to the Fidonet Cooking echo 7-98
Posted to MM-Recipes Digest V4 #2 by "Rfm" <Robert-Miles@usa.net> on
Dec 21, 98
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