|Escherichia coli O157:H7 in Ground Beef|
|by Farm-to-Table Process Risk Assessment|
Report from the Committee on the Review of the USDA E-coli 0157:H7, Farm to Table Process Risk Assessment and Disease Prevention.
Results 1 - 10 of 148 for smoked beef brisket
Combine all ingredients ... to coat the brisket; save the ... the smoking process! Smoke briskets for a ... preserve juiciness. Makes about 10 to 16 servings.
Pour Liquid Smoke over brisket, placed in ... tenderize.) Place the beef brisket in the ... cool at least 1 hour before slicing. May crumble if served hot.)
Season the beef with salt, celery ... 4 ounces liquid smoke in the refrigerator. ... oven. Pour 1/2 bottle barbeque sauce over the meat and bake 1 hour more.
Coat well trimmed brisket thoroughly with a ... blended. Note: The amount of these ingredients are estimated and may be adjusted based on your individual taste.
Marinate several hours or overnight, turning occasionally. Put in pan. Tightly seal with foil. Roast 3 hours at 325 degrees. Let cool to room ...
Wash out bottles with water; add enough to have 2 cups. Sprinkle meat generously with garlic salt. Marinate raw meat overnight in all ingredients ...
Sprinkle meat with ... overnight. Bake at 300 for 3-6 hours. Slice thin and serve with smoke sauce. Combine ingredients in ... and simmer for 5 minutes.
Marinate in above overnight. Bake 8 hours at 225 degrees, covered. A Brown & Bake bag is ideal (to marinate in - then slit, per instructions, and ...
Place brisket in Pyrex dish, ... rub with liquid smoke (I just pour ... and pour over beef. Cover with ... 1/3 pound per person - serves 12 to 15 people.
Sprinkle liquid smoke on beef brisket. Wrap tightly ... refrigerator before slicing. Take it out when needed, slice, cover with bar-b-cue sauce and heat.)
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