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Saturday, March 23, 2013


5 pounds ground beef
5 teaspoons sugar-based curing mixture (such as Morton® Tender Quick®)
1/4 cup mustard seed ~ OR ~ 2 1/2 teaspoons dry mustard powder
2 teaspoons cayenne pepper
1 tablespoon red pepper flakes, optional
2 teaspoons ground black pepper
1 tablespoon garlic powder
1 tablespoon brown sugar, packed
1 tablespoon salt 1 tablespoon liquid smoke flavoring

In a large bowl, mix all ingredients together.....mix well.....& when you think you have it mixed well mix it some more. Cover with plastic wrap, and refrigerate for at least 24 hours.

Preheat the oven to 325 degrees F. 

Remove meat mixture from fridge. Form meat into 5 equal logs, and wrap each one in aluminum foil with the shiny side facing the meat. Poke small holes through the aluminum foil in the bottom of the meat rolls using a toothpick. Place all 5 rolls onto a broiler rack and fill the broiler pan with 1/2 inch of water.

Bake for 90 minutes in the preheated oven.
Let cool, then wrap logs individually in plastic wrap. Chill completely before slicing. The meat rolls freeze well. 

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