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Results 21 - 30 of 89 for meat cure
21. "JERKY" RECIPE
Mix together and refrigerate overnight. Roll out on waxed paper and score into strips. Freeze until hard. Place on rack and bake at 150 ...
Mix preceding ingredients well with hands. Refrigerate in covered bowl for 3 days. Every day, mix with hands well. On fourth day, make 6 ...
Mix all ingredients well. Form into 2 rolls and wrap in foil. Refrigerate 24 hours. With a fork poke holes in foil. Place rolls on broiler ...
Mix all ingredients. Shape into 2 firm rolls. Wrap about 6 times with plastic wrap. Tie ends with twisters, not rubber bans. Set in ...
Mix together all ingredients and ... 4 hours. The meat will appear red when fully ... usually be found in feed and grain stores, if not in grocery.)
26. JERKY
Mix thoroughly and leave set in refrigerator in closed containers 3 days. Mix 1 to 2 times a day; day 1 and 2, not day 3. Take it out and ...
27. SPLIT PEA SOUP
Wash and drain split peas. Cook onion in fat in a large saucepan until tender. Add remaining ingredients (including peas) to the onion. ...
28. SALAMI
For venison, elk or carribou only, not for heavy fat meats such as pork or bear. ... the rolls is at least 160 degrees. Can be stored in freezer.
Break ground beef into pieces ... Gradually add to meat, mixing together with hands. ... couple weeks in the refrigerator or frozen for 6 weeks.
Mix spices together, sprinkle over meat. Mix well by hand. ... pan so the fat can drop through. Bake at 200 degrees for 8 hours. Do not cover.
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