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Results 21 - 30 of 50 for smoke beef sausage
In a Dutch oven, cook until crisp. Drain bacon and set aside. Reserve drippings in Dutch oven. Cut steak into squares and roll in flour and ...
22. BEEF STICK
Knead well and refrigerate in covered container. On each of the next 3 days, knead 5 minutes and return to refrigerator. On the 4th day, ...
Spread ground beef out flat. Mix dry ingredients ... Sprinkle on liquid smoke. Roll up and place ... Bake at 325 degrees for 1 hour 15 minutes.
Combine all ingredients. Mix well once a day for 3 days. Keep covered and in refrigerator. On fourth day, form and pack tightly into tin ...
This makes strong garlic flavor; can use less. Mix together well; use hands. Cover and refrigerate overnight. Second day, mix and make ...
26. BEEF CHANDLIER
Salt and pepper roast. Sprinkle ... be put over barbecue coals. Makes a cheap cut of beef tender and good. Ingredients can be varied for taste.
Pound steak to 1/4 inch ... pieces. Place a sausage link on each piece and ... cooking slowly for 30 minutes or until birds are tender. Serves 6.
Day 1: Mix all ingredients; ... such as liquid smoke, sausage seasoning, onion salt. To make ... teaspoon fennel seed and 1/2 teaspoon ground anise.
1. In large bowl mix ... or freeze. Serve in slices or cut in thick slices, then cube. Can be served with tiny pickled onions. Makes 2 sausages.
Mix ingredients thoroughly. Shape into rolls no thicker than 1 1/2 inch diameter. Refrigerate wrapped rolls for 24 to 36 hours. Bake on ...
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