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Results 51 - 60 of 89 for curing meat
My husband and I butcher ... and freeze our meat, we can use less salt in our cure as storage is not dependent ... brine for 1 side of bacon. g
52. BARBEQUED MEAT
Mix together thoroughly and then make into small balls. Roll in 1 cup rolled cracker crumbs. 1/2 c. vinegar 1/2 c. water
This is for 100 pounds of meat. Dissolve first three ingredients ... temperature is a key to curing. Repack and time once again from the start.
54. CORNED BEEF
Trim meat of excess fat (and bone ... penetrating all sides. Curing takes a minimum of two ... hours taste meat and add salt to water if needed.
55. CORNED BEEF
Mix all ingredients together except meat. Place meat in plastic ... in refrigerator. The cure is done, the beef will ... until beef is tender.
On the day after it ... mix: Rub the meat with this, and rub and ... tightly. Hang free from a hook in the ceiling and leave six months to two years.
1. Pat the meat dry. 2. Combine the salt, ... Let the meat cure for 7 or 8 days. ... to the manufacturer's instructions. Makes 8 to 12 servings.
Dissolve salt peter in 1 ... good. Rub on meat, let all stick to ... the joints (hams & shoulders). Work into joints real good when rubbing in.
Mix all together in tub ... As soon as meat is cut up while it ... bench and rub cure all over it, good on ... meat as it gives it an awful taste.
Add the chile, garlic, salt, ... then add the meat, cover and place in ... oven for 2 1/2 to 3 hours. NOTE: Freeze cooked meat in small amounts.
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