| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Sausage, Val’s, Beef |
3 |
Loaves |
INGREDIENTS
| 6 |
lb |
REGULAR GROUND BEEF |
| 5 |
tb |
MORTONS QUICK SALT |
|
|
(CURING SALT) |
| 2 1/2 |
ts |
MUSTARD SEED |
| 2 |
ts |
GARLIC POWDER |
| 2 1/2 |
ts |
CRACKED PEPPER |
| 1 |
ts |
HICKORY SALT |
| 1 |
ts |
LIQUID SMOKE |
INSTRUCTIONS
MIX ALL INGREDIENTS WELL IN LARGE BOWL AND REFRIGERATE COVERED OVERNIGHT.
MIX ONCE A DAY FOR THE NEXT THREE DAYS. ON FOURTH DAY SHAPE INTO 3 ROLLS
ABOUT 1 FOOT LONG. BAKE ON BROILER PAN (FOR DRAINAGE) IN OVEN FOR 8 HOURS
AT 150*F. AFTER 4 HOURS TURN AND COOK FOR ADDITIONAL 4 HOURS. COOL AND
WRAP IN FOIL. WILL FREEZE WELL.
Posted to MM-Recipes Digest V4 #5 by valerie@nbnet.nb.ca (valerie) on Jan
25, 1999
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“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”