Liquid Smoke Ground Beef - Recipes - Page 8

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Results 71 - 80 of 108 for liquid smoke ground beef

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71. BEEF STICK

Knead for 5 minutes for 3 days (store covered in refrigerator). Roll into 6 to 7 logs about 2 1/2" around and bake at 200 degrees on a ...

72. BEEF STICK

Mix by hand. Shape into logs 6 inches long. Wrap in saran wrap. Refrigerate 24 hours. Be sure to seal. Unwrap and bake 1 hour at 300 ...

73. BEEF JERKY

1. Slice flank steak in thick slices diagonally across the grain. 2. Combine seasoning mixture and brush on both sides of meat. Arrange ...

74. BETH BEEF LOG

Combine all ingredients, except hamburger. Then mix with hamburger. Shape in 2 (10") logs (cracker size). Wrap in Saran Wrap and store in ...

75. HAMBURGER SAUSAGE ROLL

Mix spices in water and add hamburger; mix well. Form into 3 rolls. Wrap in heavy-duty foil, shiny side up. Chill for 24 hours. Poke holes ...

76. BEEF STICKS

Mix well. Separate into 3 sections. Roll and wrap in tin foil twice. Refrigerate 24 hours then boil for 1 hour in the foil. After rolls are ...

77. BEEF STICK

Combine all together and refrigerate for 3 days, mix once each day. On the 4th day, shape into 4 rolls and bake at 150 degrees for 8 hours. ...

78. BEEF SALAMI

Mix all ingredients well. Cover and refrigerate. Mix once every 24 hours for three days. On fourth day, make into four rolls. Bake on ...

79. BEEF SAUSAGE

Mix well. Refrigerate 3 days. Take out each day and mix. On the 4th day form into 3 rolls. Roll in foil to bake. Bake for 8 hours at 200 ...

80. BEEF STICK

Combine all and mix well. Cover and refrigerate 3 days (each day however you have to knead for 5 minutes). On 4th day mix thoroughly and ...

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