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Results 1 - 10 of 89 for curing meat
Soak the casing in cold ... on package. Cut meat into cubes or 1-inch wide ... to several weeks or vacuum package and freeze for longer keeping.
Melt in 3-pint warm water (pretty hot). Stir in water until a thick paste. Place salt on boards. Leave 19 days. Then smoke. Rub on hams and ...
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 ...
Mix the ingredients in a tub and rub into the meat thoroughly on all sides. Then ... weeks, hang it up and smoke it with hickory wood. Serves many.
Rub on meat about 1/2 of the contents ... balance of the cure. Mix all the ingredients ... interesting. It was originally S. W. Hurd's recipe.
Material for each 4 to 4 gallons water. 1. Rub meat well with plain table salt ... pickle mixture. Wipe dry and smoke with hickory for 2 to 3 weeks.
Melt in 3 pints warm warm, pretty hot. Stir in water until a thick paste. Place salt on boards. Leave 19 days, then smoke. Rub on hams and ...
For up to 120 sarmale Combine ingredients and use to fill cabbage. Arrange stuffed cabbage rolls in a large stockpot or casserole dish and ...
1. To cure the brisket, you will need ... not add the meat to the crock at this ... with garlic pickles on the side. Yield: 12 or more servings.
Cut off the stems of ... with the crab meat. Divide the mixture among ... and bake at 350 degrees for 30-40 minutes or until the top is browned.
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