| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Jewish |
|
1 |
servings |
INGREDIENTS
| 3 |
lb |
Lean beef chuck |
| 1 1/4 |
lb |
Fatty beef; (short ribs or plate) |
| 1/4 |
lb |
Beef suet |
| 5 |
ts |
Kosher salt |
| 1 |
tb |
Coarsely ground black pepper |
| 2 |
ts |
Ground coriander |
| 1 |
pn |
Ground allspice |
| 1 |
pn |
Ground bay leaf |
| 1 |
pn |
Ground cloves |
| 1 |
ts |
Dry mustard |
| 2 |
tb |
Whole yellow mustard seed |
| 2 |
tb |
Minced garlic |
| 2 |
ts |
Sugar |
| 1/2 |
c |
Water |
|
|
Lamb or beef casings; (we use lamb) |
INSTRUCTIONS
From: Ramone[SMTP:Ramone@worldnet.att.net]
Sent: Sunday, April 27, 1997 6:55 AM
Yields: 4-5 lbs
Grind lean beef through food grinder with 3/8 inch plate, fatty beef
through 1/4 inch plate. In large bowl, mix ground meat with all other
ingredients, except water and casings. Add enough water to allow you to
work the spices in, knead till well blended.
Stuff into lamb casings and tie into 5 inch links. Keeps in refrigerator
2-3 days, 2-3 months in the freezer.
Posted to bbq-digest by "Jeff D. Wheeler" <bigwheel@blueplanet.net> on Dec
11, 1998, converted by MM_Buster v2.0l.
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