1 - 10 of 11 for venison salami

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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 ...

Mix thoroughly: venison and pork. Refrigerate ... 2 rolls. Put on second rack from bottom in the oven at 225 degrees for 4 hours. Let cool before using.

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 ...

Mix ingredients well ... kettle of cold water to cover. Boil for 1 hour, remove salami from foil and drain thoroughly on paper toweling. Chill before slicing.

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

8. 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 ...

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

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