Oh get your minds out of the gutter Especially you shelly girl!

Seriously that is the name of the recipe. I'm playing with my curing
salt making this sausage and peameal bacon. The recipe follows. If you
want to make it be sure to use curing salt *not* corse or pickling salt.
I used Morton's Tender Quick curing salt. I halved the recipe. I
found the best way for mixing everything into the meat was using my
hands & swishing - no sexual implications there, is there Note - the
colour change in the meat is *normal*. It is from the curing salt so
don't panic when it is brownish instead of reddish.

Mixed & ready for 24 hr cure
http://tinypic.com/ek1g0i.jpg

Shaped & wrapped in foil for last couple of hrs (modified from recipe).
I shaped it similar to meatloaf that should result in nice slices for
sandwiches.http://tinypic.com/ek3u2o.jpg
http://tinypic.com/ek1h07.jpg
http://tinypic.com/ek229s.jpg

Final results. We like it sliced thinly for sandwiches
http://tinypic.com/ek3u2o.jpg

Party Sausage

3 tbsp curing salt
2 tbsp liquid smoke
1 tbsp mustard seed
2 tsp onion salt
1 tsp garlic salt
1/2 c water
6 lb lean ground beef

Measure spices into large bowl. Mix. Add water and stir well.

Mix in half the meat first, then add and mix in second half. Shape into
5 rolls, about 2" diameter. (I modified this as explained above) Roll
snugly in foil and refrigerate 24 hrs. (I modified this to tightly
sealed in a bowl then shaped into a log and sealed in tinfoil for the
last couple of hours) Poke holes on the top and bottom of foil.
Arrange on broilder pan or tray. Cook at 300 F (150 C) for 2 hrs.
Cool. Wrap over foil to freeze for up to 6 months. Makes about 4 1/4 lb.

~patches~ wrote:
> Oh get your minds out of the gutter Especially you shelly girl!
>
> Seriously that is the name of the recipe. I'm playing with my curing
> salt making this sausage and peameal bacon. The recipe follows. If you
> want to make it be sure to use curing salt *not* corse or pickling salt.
> I used Morton's Tender Quick curing salt. I halved the recipe. I
> found the best way for mixing everything into the meat was using my
> hands & swishing - no sexual implications there, is there Note - the
> colour change in the meat is *normal*. It is from the curing salt so
> don't panic when it is brownish instead of reddish.
>
> Mixed & ready for 24 hr cure
> http://tinypic.com/ek1g0i.jpg
>
> Shaped & wrapped in foil for last couple of hrs (modified from recipe).
> I shaped it similar to meatloaf that should result in nice slices for
> sandwiches.http://tinypic.com/ek3u2o.jpg
> http://tinypic.com/ek1h07.jpg
> http://tinypic.com/ek229s.jpg
>
> Final results. We like it sliced thinly for sandwiches
> http://tinypic.com/ek3u2o.jpg
>
> Party Sausage
>
> 3 tbsp curing salt
> 2 tbsp liquid smoke
> 1 tbsp mustard seed
> 2 tsp onion salt
> 1 tsp garlic salt
> 1/2 c water
> 6 lb lean ground beef
>
> Measure spices into large bowl. Mix. Add water and stir well.
>
> Mix in half the meat first, then add and mix in second half. Shape into
> 5 rolls, about 2" diameter. (I modified this as explained above) Roll
> snugly in foil and refrigerate 24 hrs. (I modified this to tightly
> sealed in a bowl then shaped into a log and sealed in tinfoil for the
> last couple of hours) Poke holes on the top and bottom of foil.
> Arrange on broilder pan or tray. Cook at 300 F (150 C) for 2 hrs.
> Cool. Wrap over foil to freeze for up to 6 months. Makes about 4 1/4 lb.
>
>
>
>

It looks good!

Try using ground mustard, and adding whole or cracked black pepper and a
little nutmeg.

You really should specify Morton TenderQuick in the ingredient list so
someone doesn't think they are supposed to use 3 Tbsp of 6 1/2% cure.

Best regards,
Bob

Some of this reminds me of Sschizophrenic rambling. Or some other mental
illness.

--
AP
"~patches~" > wrote in message
...
> Oh get your minds out of the gutter Especially you shelly girl!
>
> Seriously that is the name of the recipe. I'm playing with my curing
> salt making this sausage and peameal bacon. The recipe follows. If you
> want to make it be sure to use curing salt *not* corse or pickling salt.
> I used Morton's Tender Quick curing salt. I halved the recipe. I
> found the best way for mixing everything into the meat was using my
> hands & swishing - no sexual implications there, is there Note - the
> colour change in the meat is *normal*. It is from the curing salt so
> don't panic when it is brownish instead of reddish.
>
> Mixed & ready for 24 hr cure
> http://tinypic.com/ek1g0i.jpg
>
> Shaped & wrapped in foil for last couple of hrs (modified from recipe).
> I shaped it similar to meatloaf that should result in nice slices for
> sandwiches.http://tinypic.com/ek3u2o.jpg
> http://tinypic.com/ek1h07.jpg
> http://tinypic.com/ek229s.jpg
>
> Final results. We like it sliced thinly for sandwiches
> http://tinypic.com/ek3u2o.jpg
>
> Party Sausage
>
> 3 tbsp curing salt
> 2 tbsp liquid smoke
> 1 tbsp mustard seed
> 2 tsp onion salt
> 1 tsp garlic salt
> 1/2 c water
> 6 lb lean ground beef
>
> Measure spices into large bowl. Mix. Add water and stir well.
>
> Mix in half the meat first, then add and mix in second half. Shape into
> 5 rolls, about 2" diameter. (I modified this as explained above) Roll
> snugly in foil and refrigerate 24 hrs. (I modified this to tightly
> sealed in a bowl then shaped into a log and sealed in tinfoil for the
> last couple of hours) Poke holes on the top and bottom of foil.
> Arrange on broilder pan or tray. Cook at 300 F (150 C) for 2 hrs.
> Cool. Wrap over foil to freeze for up to 6 months. Makes about 4 1/4 lb.
>
>
>
>