| REVIEWED RECIPES |
| More popular recipes... |
| FEATURED |
| SPECIAL RECIPES |
| More featured recipes... |
Results 41 - 50 of 296 for sausage liquid smoke
Mix deer burger, spices, oats ... towels to absorb excess liquid. Cool before slicing. Wrap excess rolls in foil. Place in plastic bags and freeze.
Combine all ingredients in large ... minutes and let stand 10 minutes. Turn and rearrange sausages. Repeat twice (15 minutes total microwave time.)
Mix all ingredients together. Make 2 or 3 long thin rolls; wrap in foil shiny side next to meat. Let stand 24 hours in refrigerator. Poke ...
Mix well. Make into 3 rolls. Wrap in wax paper. Chill 24 to 36 hours.
45. 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. Shape into 2 firm rolls. Wrap about 6 times with plastic wrap. Tie ends with twisters, not rubber bans. Set in ...
47. SUMMER SAUSAGE
Mix together and make into rolls. Roll up in aluminum foil and let set for 24 hours. Slit bottom of foil through to allow grease to drain ...
Shape in rolls, wrap in foil shiny side out. Refrigerate overnight. Punch holes in foil. Put on rack and bake 1 hour 10 minutes at 350.
49. SUMMER SAUSAGE
Deer meat can be used ... Add water and liquid smoke; stir well. Pour mixture ... 4-8 hours at 200 degrees. After cool, store in a cool place.
Assemble seasonings in water and let set for 1 hour. Add to meat, mix thoroughly. Shape into flour logs and refrigerate 24 hours. Bake on ...
| RECIPE PULSE |
| TRENDING NOW |
—Recipe Index—
Appetizers · Beverages · Breads · Cakes · Candies · Casseroles · Cookies · Desserts · Eggs · Favorites · Fish · Fruits · Holidays · International (A-I) · International (J-Z) · Italian · Main Dishes · Meats · Mexican · Outdoor · Pastas · Pies · Potatoes · Poultry · Salads · Sauces · Soups · Vegetables