Smoked Ground Beef - Recipes - Page 4

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Results 31 - 40 of 158 for smoked ground beef

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31. BEEF SALAMI OR SUMMER SAUSAGE

Mix well. Keep in refrigerator for 3 days. Once a day, knead well and return to refrigerator. On the 4th day, knead well and roll into 3 or ...

32. BEEF BOLOGNA

Mix all ingredients by hand. Divide into 3 parts and roll into 6-inch rolls. Wrap in Handi-wrap. Refrigerate for 24 hours. Unwrap and put ...

33. HOMEMADE (BEEF OR DEER) BOLOGNA

Mix all ingredients together. Let stand 24 hours in a cool place. Then stuff in long round bags or roll in long rolls and wrap with ...

34. BEEF OR VENISON BOLOGNA

Mix meat and spices. Mix well. Leave in refrigerator 24 hours. Form into 3 rolls. Bake at 300 degrees for 45 minutes. Age in freezer for 10 ...

35. HICKORY BEEF ROLL

Mix well. Let stand for 3 days, each day mix for 5 minutes. Makes 4 rolls place n cookie sheets and bake at 200 degrees for 4 1/2 hours, ...

36. HOMEMADE BEEF SAUSAGE

Mix all together. Makes 3 rolls. Roll in foil. Chill 24 hours. Prick holes in top of foil. Fill pan half way up the foil rolls with water. ...

37. HOMEMADE BEEF OR DEER SALAMI

Mix all together and form 2 rolls. Knead 10 minutes. Wrap in aluminum foil, shiny side in. Refrigerate 24 hours. When ready to cook poke ...

38. BEEF STICK SAUSAGE

Mix all ingredients by hand. Cover and refrigerate. For next 3 days, mix well each day. Recover and refrigerate. Day 4, mix well. Shape ...

39. BEEF SUMMER SAUSAGE

Mix well and leave overnight in refrigerator (covered). Divide in 4 sections (shape into 3x6 rolls). Wrap in Saran Wrap and refrigerate ...

40. JERKY RECIPE (Beef or Deer)

Mix ground meat thoroughly with the spices. ... of meat on the oven racks or in a dehydrator and bake at a low temperature, below 200 degrees F.

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