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Results 51 - 60 of 298 for morton tender quick
Mix everything together. Divide into 3 portions. Roll into a log 2 inches. Wrap in aluminum foil (shiny side in). Refrigerate 24 hours. ...
52. SUMMER SAUSAGE
Mix as meatloaf. Divide meat into 3-4 portions on aluminum foil and shape into logs and roll. Securely twist each end. Put in refrigerator ...
53. VENISON SAUSAGE
Mix all together. Cover and refrigerator for 3 days. Re-mix every day. On the fourth day, shape into 2 inch diameter roll on cookie sheet. ...
Mix with hands. Refrigerate 24 hours. Makes 4-6 rolls and bake 300 degrees for 1 hour.
55. CANADIAN BACON
Trim tallow from backstrap. Mix Morton Tender Quick and sugar. Rub mixture into ... over low heat, turning to brown evenly, about 8-10 minutes.
56. SUMMER SAUSAGE
Mix all ingredients in a large bowl by hand so all spices are mixed thoroughly. Makes 3 balls and form into rolls about 2" in diameter and ...
Mix all ingredients well. Form into 4 sticks. Pack firmly. Refrigerate uncovered for 24 hours on cookie sheet over rack to catch drippings. ...
Mix together and refrigerate. Take out and knead once a day for three (3) days. On the fourth day divide into fourths and roll out into ...
59. VENISON SAUSAGE
Mix well and form into 5 (2 pound) rolls. Refrigerate 48 hours. Place on a broiler pan and bake for 8 hours at 200 degrees. Note: To sample ...
Dissolve Tender Quick and any additional salt in ... Unwrap, cool and refrigerate. May be frozen a short time without deterioration. Slice to serve.
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