Mix meat and Tender Quick meat cure.
Refrigerate overnight. Mix all other ingredients into the meat.
Mix well.
Roll in 3 to 4-inch rolls.
Bake on a cookie sheet at 250\u00b0 to 300\u00b0 for 2 to 2 1/2 hours.
Turn rolls every 30 minutes.
Makes 4 rolls.
Combine ground beef, meat cure mix, ground pepper, red pepper, mustard seed, garlic powder and liquid smoke.
Mix well and chill 8 hours or overnight.
Shape meat mixture into five 5 x 3-inch logs. Wrap logs individually in cheesecloth; tie ends with string.
Place on rack in a shallow baking pan; bake 6 hours in a gas oven at 200\u00b0.
Chill 8 hours and store in refrigerator.
Serve garnished with lettuce and apple.
May be frozen.
orton Tender
Quick
meat cure,
write Morton Salt, P
Now you can cut your meat 1/4 thick or you
Mix all dry ingredients and rub on roast.
Place roast in ziplock bag and refrigerate.
Allow to cure 5 days per 2 inches of meat, turning bag once a day.
Cure at least 5-7 days.
Place roast in kettle and boil 3-4 hours or until tender.
Combine all and mix well.
Chill 8 hours or overnight in refrigerator.
Shape meat into 5 logs.
Individually wrap each in cheesecloth and tie the ends.
Place on rack in shallow baking pan.
Bake at 200\u00b0 for 6 hours.
Chill logs 8 hours or overnight. Keep refrigerated.
ny favorite filling in the recipes that follow.
TO MAKE
Cut meat in strips 1/2 x 1/4 x 4 to 6-inches long.
Mix all other ingredients and pour over meat.
Marinate overnight in fridge.
Drain meat and pat dry with paper towels.
Let meat cure in oven using pilot heat or lowest setting.
Turn oven off periodically.
Process until done.
nto the grain of the meat; really get it worked in
Mix all ingredients together.
Roll into 2 rolls, then wrap meat in foil.
Refrigerate for 24 hours.
Punch holes in the bottom of the rolls with a fork.
Place the rolls on a rack in a baking pan.
Bake at 325\u00b0 for 1 1/2 to 2 1/2 hours.
Yum Yum!!!!
Mix deer and pork meats together.
Mix all dry ingredients together, then add to meat mixture.
Add liquid smoke.
Mix well. Roll into loaves and cover.
Refrigerate for 24 hours.
Bake at 250\u00b0 for 2 hours.
Freeze loaves if not used right away.
Unthaw and slice.
Mix all ingredients together. Roll into 2 or 3 rolls.
Wrap in aluminum foil with shiny side toward meat.
Refrigerate for 24 hours.
Punch holes in bottom of rolls with a fork.
Place in rack in baking pan and bake at 325\u00b0 for 1 hour and 15 minutes.
Leave on rack until drained and cool.
Dissolve saltpeter in small amount of warm water.
Mix all ingredients and stir in enough water to make a thick paste and rub into meat.
Drain next morning and apply the rest of mixture. Enough for 200 pounds of meat.
om/ For more indonesian cuisine recipes.
Combine ingredients; mix well and chill 8 hours or overnight. Shape meat into 5 logs.
Wrap each log in one layer of cheesecloth.
Place on a rack in a shallow baking pan and bake at 200\u00b0 for 6 hours.
Chill sausage 8 hours or overnight.
Store in refrigerator.
Mix together real good and roll into 2 to 3 rolls. Wrap in aluminum foil with shiny side toward meat. Refrigerate for 24 hours. Punch holes in bottom of rolls with fork. Place on rack in baking pan. Bake at 325\u00b0 for 1 1/2 hours.
Mix together like a meat loaf; marinate overnight in refrigerator.
eef and cook, breaking up meat with a wooden spoon, for
Again this is blended with an electric mixer.
If you are serving a small party, or several dips, you may wish to cut these recipes in two.
No trouble.
Goes well on party crackers.
Fry meat, potatoes, onion and garlic together until done. Drain off fat.
Stir in cinnamon, salt, pepper and carrots.