Results 1 - 10 of 10 for smoking venison salami

Mix all together. Refrigerate covered 3 days, mixing each day. Fourth day shape into rolls, place on broiler pan to cook so meat can drain. Bake at ...

2. SALAMI
Mix well and refrigerate for 24 hours. Take out and mix well again. Do this for 3 days. On 4th day, make into three rolls approximately 2 1/2 inches ...

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 thoroughly: venison and pork. Refrigerate ... Add: Liquid hickory smoke, black pepper, ... the oven at 225 degrees for 4 hours. Let cool before using.

Mix thoroughly. Cover and refrigerate. Day 2 - Mix again and refrigerate. Day 3 - Mix again and refrigerate. Day 4 - Mix again and refrigerate. Day 5 ...

6. SALAMI
Mix in bowl and refrigerate. Knead every day for 4 days. On 5th day, shape into 2 rolls and put on cookie sheet (don't cover). Bake in warm oven, 150 ...

7. SALAMI
Mix this all together real good. It mixes well in a food processor or mix by hand in glass or plastic bowl. Keep in refrigerator covered. Knead the ...

Mix and knead like bread for 5 minutes. Cover and refrigerate at least 24 hours but no longer than 36 hours. Bake on broiler pan, cookie sheet at 175 ...

Mix thoroughly, then roll into 2 rolls. Wrap carefully and tightly in heavy foil. Shiny side to the meat. Pierce foil on bottom side and set on a ...

Mix all ingredients well. Refrigerate 24 hours. Mix well again and refrigerate again for 24 hours. Divide into 5 equal parts and shape into oblong ...


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