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Discussion Starter · #1 ·
I baked this tonight and it turned out very well. I used ground round but sounds like it will work well with most meats. Here is a copy of the recipe which I followed by the book since it was my first attempt.


2 pounds ground beef (see note)
1/4 teaspoon onion powder
2 tablespoons Morton's Tender Quick Salt (see note)
1/8 teaspoon garlic powder
2 teaspoons Liquid Hickory Smoke (see note)
1 cup water

Use a shaker bottle and put all the powders and liquid stuff into it and shake. Then pour this over the meat and mix all ingredients well. Refrigerate for 24 hours.

Next day, stir them all one more time. Form into 2-inch rolls (or about the size of a log of pepperoni). The length can vary as they don't cook down all that much. And, if done right, they will appear quite RED after its baked!

Place on a rack with a pan under it so grease can drip down into a pan as there will be a lot of grease dripping off this stuff. Bake at 300 degrees F for 1 1/4 to 1 1/2 hours. You should turn the rolls over after the first 40 minutes or so. Let cool. You should keep it in a refrigerator. It keeps in there a long, long time.

NOTES: You can use basically any type of GROUND meat. I've made this with ground turkey and, even venison. If you do try it with venison, you should add a little extra of the Hickory Smoke, garlic and onion powders.

You MUST use 2 teaspoons Liquid Hickory Smoke

The important thing is the SALT! It MUST be Morton's Tender Quick Salt. It's made SPECIALLY for preserving food. You might have a hard time finding it, but try your local hardware, Agway or Wal-Mart in their canning and preserving aisle or call around.
 

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Thanks Sarah!

I wonder how this would work for meatloaf......
 

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Discussion Starter · #3 ·
Sounds like a good recipe experiment!;) ! The quick salt is the key to preserving so it should work. If you give it a try, let us know how it turns out.

We are already coming up with way to improve on the sausage. The next batch will be a little more spicy.:eek:
 

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We had a slow night at work, so I sat at the bar and watched Emeril make a "Kicked Up" meatloaf on his show.

I wish I had the recipe. He used lean ground beef, ground veal, and sausage. It was regular breakfast sausage, removed from the casing. He said chorizo or spicy italian works well too. Sometimes He fills the baking pan half way with the mixed ground meat, lays a link of andouille on top, then fills the rest of the pan with the remaining mixed meat.

Anyways, I came home that night to read this thread, and that got me thinking. I have everything you listed but the Morton's Salt. I'll pick some up this week.
 
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