| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
4 |
Sausages |
INGREDIENTS
| 5 |
lb |
Ground Beef |
| 5 |
tb |
Mortons Tender Quick Curing |
|
|
Salt |
| 2 1/2 |
tb |
Garlic powder or fresh |
|
|
Garlic |
| 2 |
tb |
Coarse ground black pepper |
| 1 |
tb |
Smoked hickory salt or |
|
|
Liquid Smoke |
INSTRUCTIONS
Mix spices together and add to meat. Mix well. Refrigerate 24 hours. 2nd
day--Mix again and refrigerate another 24 hours. 3rd day--Mix again and
divide into 4 sections. Shape each section into rolls 8 to 10 inches long.
Wrap in nylon net and tie at each end. Place on oven rack and bake at 150
degrees for 8 hours. Place shallow pan underneath to catch drippings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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