Results 1 - 10 of 51 for salami curing

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Combine ingredients for salad and allow to stand overnight so that flavors can mingle. Slice the bread in half, slicing off the top portion (like a ...

(Enthusiastically endorsed by ... bowl, combine beef, curing salt, liquid smoke, ... about 3 pounds salami. From Sunset ... (comes in very wide widths).

Mix together well. Divide into 3 blobs. Roll like sausage and wrap in foil, sealing ends. Chill 24 hours. Remove foil, bake on rack with drop pan to ...

Mix all seasonings together in a cup. Mix well. Flatten out hamburger and sprinkle with seasonings. Work in with fingers. Place in container. Do not ...

Mix well. Form ... in foil and cure 24 hours in ... minutes. After baking unwrap while hot and roll in paper towels to absorb excess fat. May be frozen.

Mix all ingredients together well, cover well and keep in refrigerator. Take out and knead for the next 4 days. On the last day knead and form into 4 ...

Mix together well. Cover and refrigerate. Remove every day for 3 days and mix well. Repeat 2 or 3 times daily. On the fourth day, mix well and shape ...

Mix together all ingredients and knead 5 minutes. Refrigerate. Knead the mixture for 5 minutes on second and third day. On fourth day, knead 5 ...

Mix well. Keep in refrigerator for 3 days. Once a day, knead well and return to refrigerator. On the 4th day, knead well and roll into 3 or 4 rolls. ...

10. SALAMI
Mix well. Wrap in foil to seal. Refrigerate for 3 days. Then boil for 1 hour, after the 3 days in the refrigerator have expired. Cool then freeze if ...

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