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Results 11 - 20 of 89 for curing meat
11. SUMMER SAUSAGE
Mix all ingredients well. Chill 24 hours. Divide into 4 parts; make 8 inch logs. Wrap in nylon netting; tie ends tightly. Place on rack in ...
12. DEER JERKY
Mix marinade, dip each piece of meat in marinade and leave overnight. Heat oven until warm and dry for 8 to 10 hours. Leave door ajar.
13. 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 ...
Mix well and keep in refrigerator covered. Mix every day for 3 days. On 5th day mix and make 4 rolls. Place on broiler pan and bake for 8 ...
16. VENISON BOLOGNA
Grind venison. Add all other ... mix well. Prepare meat casings. Fill casings and smoke ... in hot water to remove all smoke color and grease.
17. DEER STICK
Mix well and let stand refrigerated for 3 days in sealed container. Knead everyday for 5 minutes. Bake for 9 hours at 160 degrees. Turn ...
18. SUMMER SAUSAGE
Mix all ingredients thoroughly and refrigerate 24 hours. Divide in half and shape into two logs. Refrigerate again for 24 hours. Bake logs ...
19. SUMMER SAUSAGE
Mix all ingredients together very thoroughly and cover bowl and refrigerate. Each day for 3 days take out of refrigerator and knead or mix ...
Put 1 quart of water in pan and mix "cure" and brown sugar in ... other spices. Put meat into stone ware or a ... desired and cook until just tender.
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