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Results 1 - 10 of 45 for curing beef
1. To cure the brisket, you will need ... cook the corned beef, remove it from the ... garlic pickles on the side. Yield: 12 or more servings.
Grind together. For every 25 pounds meat, add 1/2 pound salt and 3 tablespoons black pepper, 1 heaping teaspoon saltpeter. Mix thoroughly. ...
Combine all ingredients and mix together well. Mix each day for 4 days. On the 5th day, roll into 5 rolls, wrap in aluminum foil. Poke ...
Mix and put in casserole. Top with 1 cup chopped walnuts sauteed in butter. Bake at 350 degrees for 20 minutes.
5. BEEF STICK
Mix all ingredients. Refrigerate for ... combination of ground beef and ground turkey, also. You ... bake on broiler pan so excess fat drains off.
Cover corned beef with water; bring to a ... while meat is baking. Serve meat and sauce on large platter surrounded by cabbage. Makes 6 servings.
7. BEEF STEAK
Mix well and refrigerate for 24 hours. Roll into 3 oblong rolls. Place in foil, shiny side in. Cover with water, boil 1 hour. When done, ...
8. BEEF STICK
Mix all ingredients together well with hands; then leave in bowl and refrigerate for 24 hours. Divide into 3 parts; form in rolls. Wrap in ...
9. BEEF LOG
Mix well. Roll in 1/2-inch rolls (this makes about 5 rolls). Wrap tightly in plastic wrap. Store in refrigerator for 24 hours; place on ...
Mix well. Keep in refrigerator for 3 days. Once a day, knead well and return to refrigerator. On the 4th day, knead well and roll into 3 or ...
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