Results 1 - 10 of 31 for sugar cured meat
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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.
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. ...
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.
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.
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 ...
Put 1 quart ... pan and mix "cure" and brown sugar in and dissolve. ... other spices. Put meat into stone ware ... if desired and cook until just tender.
For venison, elk ... for heavy fat meats such as pork ... eat when the internal temperature of the rolls is at least 160 degrees. Can be stored in freezer.
Mix thoroughly and leave set in refrigerator in closed containers 3 days. Mix 1 to 2 times a day; day 1 and 2, not day 3. Take it out and pack it ...
Mix together and cover all of meat. Sprinkle generously ... seasonings. Turn and marinate once a day for 4 days. Smoke until juice barely runs when forked. GOOD---
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