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Results 61 - 70 of 117 for morton salt summer sausage
61. SUMMER SAUSAGE
(4 days.) Mix well, cover and refrigerate. Take out once a day, mix well with your hands for three days. The fourth day mix and form into 5 ...
Spread ground beef out flat. Mix dry ingredients and sprinkle on meat. Sprinkle on liquid smoke. Roll up and place in mixing bowl. Add ...
63. SUMMER SAUSAGE
Mix all spices with water, add meat and mix well. Cover and refrigerate for 24 hours. Mix 3 times during this period. Form into 2 long ...
Mix the above ingredients together ... to commercially packaged sausage, wrap in plastic wrap ... will keep well in refrigerator for 2 to 3 weeks.
65. SUMMER SAUSAGE
Mix all ingredients well and roll into 5-6 rolls. Wrap each in foil with shiny side toward meat. Refrigerate for 24 hours. Punch holes in ...
Combine all ingredients. Mix well once a day for 3 days. Keep covered and in refrigerator. On fourth day, form and pack tightly into tin ...
67. SUMMER SAUSAGE
Put all ingredients in mixing bowl. Mix until water is absorbed. Shape into 3 rolls. Wrap in Saran Wrap. Leave in refrigerator 24 hours. ...
68. SUMMER SAUSAGE
Mix like meat loaf, divide into 2 rolls. Wrap in foil (shiny side in). Refrigerate 24 hours. Pierce all sides with fork, then bake 1 hour ...
69. SUMMER SAUSAGE
Mix all ingredients thoroughly. Cover and refrigerate. For the next three nights, take out of the refrigerator, mix thoroughly, put back in ...
70. SUMMER SAUSAGE
Mix everything into a large bowl; (except liquid smoke), well with hands. Cover and refrigerate overnight. Shape into tight rolls (about 2 ...
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