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3
tablespoons red wine
MIX all ingredients well. ROLL, or form, into small rolls. BAKE at 225°F for 4
hours.
Beef Salami Stick
5
2
2
2
2
5
pounds lean hamburger
1/2 teaspoons whole mustard seed
1/2 teaspoons coarse or medium black pepper
1/2 teaspoons liquid smoke (no more)
1/2 teaspoons garlic salt
heaping teaspoons Morton's Tenderquick. (Or, see Grab Bag section under
Corned Beef).
MIX all together and PUT in refrigerator. Then EACH DAY, for 3 additional days,
MIX for 5 minutes. On the 4th DAY, BAKE at 160°F for 9 hours. TURN about 1 to
2
hours before done to brown bottom. USE a pan with a rack to drain grease. Will
make 3 good size rolls and keeps for several weeks in refrigerator.
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