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Results 21 - 30 of 45 for curing beef
Mix all ingredients well. Shape into 2 firm rolls. Wrap tightly in Saran Wrap and put in refrigerator overnight. Next day, wrap again in ...
In large bowl, thoroughly mix the ground beef. Add above ingredients. Cover ... powder, 2 teaspoons crushed red pepper, and 1 teaspoon ground cumin.
23. HAMBURGER SALAMI
Mix well. Divide into 2 parts. Shape into loaves and wrap in aluminum foil with the shiny side next to the meat. Refrigerate 24 hours. Take ...
24. BEEF STICK
Mix well, refrigerate. Mix 2nd and 3rd day. Fourth day mix and shape into rolls. Bake at 150 degrees for 8 hours. Cool and refrigerate.
25. BEEF BOLOGNA
Place meat in large mixing bowl. Mix everything else and pour over meat. Mix well. Form into 4 logs. Wrap each in foil with shiny side ...
26. BEEF SALAMI
Mix together well. Cover and refrigerate. Remove every day for 3 days and mix well. Repeat 2 or 3 times daily. On the fourth day, mix well ...
27. HAMBURGER SALAMI
Mix well. Roll into logs. Place on rack. Bake 10 hours at 150 degrees.
28. BEEF STICK
Mix together make into two rolls. Wrap in foil (at least 12 inches long) with shiny side out. Refrigerate 24 hours. Punch holes in foil. ...
1. In large bowl mix all ingredients thoroughly. 2. Shape with hands into 2 rolls. Place each on a sheet of heavy duty aluminum foil, shiny ...
30. BEEF LOGS
DAY 1: Knead and mix like bread dough. Refrigerate 24 hours. DAY 2: Knead again. Refrigerate 24 hours. DAY 3: Shake into rolls. Bake 8 ...
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