2 lbs lean ground beef (85% lean or leaner)
2 tsp liquid smoke flavoring
2 tsp ground black pepper
2 tsp mustard seed
1 1/2 or 2 tsp crushed fennel seed
1 or 2 tsp crushed red pepper
1/2 tsp garlic powder
1 tsp paprika
1/2 tsp sugar
2 heaping tsp Morton's Tender Quick curing salt

Combine seasonings and meat and mix thoroughly, using hands. Cover and refrigerate for 48-72 hours.

Form meat into two long logs or rolls. Place a rack (or pan/sheet with drainage) on a cookie sheet and put the logs onto rack. Bake at 200 degrees for 8 hours, rotating logs every 2 hours.

Logs will be a bright pink when they are finished, and should be fairly dry and firm. Wipe off excess grease and allow meat to cool. Chill and then slice thinly. Refrigerate for up to 2 weeks or freeze for longer storage.

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