1 - 10 of 86 for meat cure

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Soak the casing ... on package. Cut meat into cubes or ... minutes, then refrigerate for up to several weeks or vacuum package and freeze for longer keeping.

Rub on meat about 1/2 of ... balance of the cure. Mix all ... grandmother's recipe book and thought it would be interesting. It was originally S. W. Hurd's recipe.

Material for each ... water. 1. Rub meat well with plain ... for bacon. 4. Remove from pickle mixture. Wipe dry and smoke with hickory for 2 to 3 weeks.

Mix mixture together. Take a white cloth or old sheet, lay open on table or large work area and lay 3 or 4 thickness of newspaper on top of cloth. ...

Melt in 3-pint warm water (pretty hot). Stir in water until a thick paste. Place salt on boards. Leave 19 days. Then smoke. Rub on hams and bacon. ...

Mix the ingredients ... rub into the meat thoroughly on all ... laid there for about four weeks, hang it up and smoke it with hickory wood. Serves many.

Melt in 3 pints warm warm, pretty hot. Stir in water until a thick paste. Place salt on boards. Leave 19 days, then smoke. Rub on hams and bacon. Rub ...

For up to 120 sarmale Combine ingredients and use to fill cabbage. Arrange stuffed cabbage rolls in a large stockpot or casserole dish and cook over ...

Mix all ingredients together very thoroughly and cover bowl and refrigerate. Each day for 3 days take out of refrigerator and knead or mix with your ...

1. To cure the brisket, you ... not add the meat to the crock ... mustard and/or butter. Serve with garlic pickles on the side. Yield: 12 or more servings.

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