Curing Meat - Recipes - Page 4

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Results 31 - 40 of 89 for curing meat

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31. BEEF BOLOGNA

Place meat in large mixing bowl. Mix ... water. Bake for 1 hour at 350 degrees. Cool, remove foil and slice to enjoy some fine tasting salami.

32. SUMMER SAUSAGE

33. ALL BEEF BAKED SAUSAGE

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 ...

34. BARBER'S PASTRAMI

Mix together and cover all of meat. Sprinkle generously with Morton's ... a day for 4 days. Smoke until juice barely runs when forked. GOOD---

35. LUNCH MEAT

Mix altogether, shape into long rolls. Wrap each one in saran wrap and refrigerate overnight. Next day, add another wrapping of saran wrap. ...

36. SALAMI

First Day: Mix well and refrigerate, covered. Second Day: Work five minutes. Third Day: Work five minutes. Fourth Day: Work five minutes. ...

37. HAMBURGER SAUSAGE

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. SALAMI

First day: Mix well and refrigerate, covered. Second day: Work 5 minutes. Third day: Work 5 minutes. Fourth day: Work 5 minutes. Fifth day: ...

39. SMOKED SAUSAGE

Mix all above together in large bowl thoroughly. Shape into two rolls and place on a sheet of aluminum foil, (shiny side out) and wrap it ...

40. SUMMER SAUSAGE

Mix like meat loaf, knead well and put ... pan so it will drip. Bake and store in refrigerator another 24 hours before trying and its complete.

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