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Results 21 - 30 of 117 for morton salt summer sausage
Dissolve Tender Quick and any additional salt in the water and mix ... refrigerate. May be frozen a short time without deterioration. Slice to serve.
22. SUMMER SAUSAGE
Add Liquid Smoke to water and combine all ingredients. Mix well into hamburger. Cover and refrigerate overnight. Remove from refrigerator ...
23. SUMMER SAUSAGE
Mix well. Leave in refrigerator overnight or about 12 hours. Form in rolls. Seal in aluminum foil. Poke holes in bottom. Place on rack in ...
Mix together with hands; refrigerate. Knead once a day for 3 days. FOURTH DAY: Form into 2-inch diameter rolls. Place on rack in smoker ...
Mix well. Make into 3 rolls. Wrap in wax paper. Chill 24 to 36 hours.
26. SUMMER SAUSAGE
Mix all ingredients in a large bowl. (I use a Tupperware mix and fix bowl.) Refrigerate in a tightly cover bowl. Mix each day for 3 days. ...
Mix all ingredients together, gently with hands (as with a meat loaf). Shape in rolls 3x6 inches long. Wrap in saran wrap; refrigerate for ...
28. SUMMER SAUSAGE
Mix all together well. Cover and refrigerate. For the next five days mix well. On fifth day form into rolls the size of a silver dollar. ...
29. SUMMER SAUSAGE
Mix well, shape in three rolls. Wrap in plastic and refrigerate 24 hours. Bake 1 hour at 300 degrees. GOOD.
Mix all ingredients well and shape into a roll about 9 inches long. Wrap in foil and cool in refrigerator 24 hours. Bake at 350 degrees for ...
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