Meat Curing Recipes
lean ground beef
Tender Quick® mix
dry red wine
Windsor® Black Peppercorns
Combine all ingredients, mixing until thoroughly blended.
Divide mixture in half.
Shape each half into slender roll about 3.8 cm (1-1/2 inches) in diameter.
Wrap in plastic or foil.
Unwrap rolls and place on broiler pan.
Bake at 325°F (160°C) until a meat thermometer inserted in the center of a roll reads 160°F (70°C) 50 to 60 minutes.
Store wrapped in refrigerator.
Use within 3 to 5 days or freeze for later use.
Servings: 500 g (1 lb)
PRECAUTIONS FOR SAUSAGE MAKING
Use only freshly ground meat.
Mix ingredients only once.
Use only the specified amount of meat curing salt in the recipe.
Refrigerate the uncooked meat mixture at 36°F – 40°F (1°C – 4°C).
Have all equipment immaculately clean. Do not mix meat or sausage with hands; use large spoon or fork. When shaping loaves, make sure hands and nails are scrupulously clean.
Refrigerate cooked sausage immediately. Use within 3 to 5 days or freeze for later use.