5 lbs lean hamburger
4 tablespoons Morton's Tender Quick Home Meat Cure Salt
2 1/2 teaspoons Liquid Smoke
1 teaspoon Garlic Salt
2 1/2 teaspoons coarsely Ground Pepper
2 1/2 teaspoons Dry Mustard
Knead all ingredients together and put in a large bowl. Cover and refrigerate. Knead 5 minutes each day for 4 days. After kneading on the 4th day, divide and roll into 5 or 6 rolls. Place rack over a baking sheet, or use a large broiler pan to catch the drippings.
Bake 9 hours at 160 degrees, turning the rolls every 2 hours. Remove from baking racks to cool. Wrap in Saran and store in refrigerator or it freezes very nice as well.
* Note.... My oven's lowest temp is 170 degrees and I still cooked for 9 hours and it was fine.
I was very pleasantly surprised... I love this.. It tastes to me like a very mild summer sausage. Bill said he would use it in place of Kielbasa.
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