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Results 31 - 40 of 45 for beef cure
Mix spices together, sprinkle over meat. Mix well by hand. Refrigerate in covered bowl for 3 days, mixing well each day. (Knead well as for ...
32. BEEF STICK
Knead for 5 minutes for 3 days (store covered in refrigerator). Roll into 6 to 7 logs about 2 1/2" around and bake at 200 degrees on a ...
33. BEEF SALAMI
Mix well. Form in 2 ... in foil and cure 24 hours in refrigerator. Poke ... while hot and roll in paper towels to absorb excess fat. May be frozen.
Mix all in large bowl. Shape into 2 rolls - put in aluminum foil, shiny side out - refrigerate 24 hours. Next day, punch holes in the end ...
Mix all ingredients in bowl. Cover and refrigerate for 24 hours. Divide into 8 equal parts. Make rolls. Bake 4 hours at 225 degrees on a ...
Shape into rolls and wrap in Saran wrap. Wrap around several times. Let stand overnight in refrigerator. Tie both ends very tight. Then ...
Mix all ingredients well and refrigerate 24 hours. Mix again and refrigerate another 24 hours. Form into 5 rolls. Bake on wire rack at 200 ...
38. BEEF SALAMI
Mix all ingredients together well, cover well and keep in refrigerator. Take out and knead for the next 4 days. On the last day knead and ...
Mix together all ingredients. Form ... Serve warm or cold with crackers. NOTE: You may use lean beef, venison or half of each for this recipe.
Flatten each breast and salt ... around. Cut up beef in small pieces and layer ... uncover and bake additional 45 minutes. Serve on wild rice.
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