Pepperoni Sticks 1 pounds of ground beef (or any meat type) teaspoon of garlic powder 1 teaspoon of paprika 1 tablespoons of Morton’s Tender quick salt 1 tablespoon of fennel seed 1 tablespoon of crushed red pepper
How to Cure Meat. Curing is an age-old process of preserving meat for later use. With just a few ingredients — salt, nitrites, and time — the meat transforms: from water-packed and pliable to dry and stiff. Over time, the flavor develops, t.
Pepperoni Sticks: lbs ground beef 1 tsp Morton Tender Quick cure per Lb. of meat (plain salt will NOT work) - tsp Crushed Red pepper - 1 tsp Fennel Seed - tsp Anise Seed - 1 tsp Mustard Seed - tsp Garlic powder - 1 tsp Black pepper - 2 oz.
Caramel Apple Cupcakes
3 Venison Sausage Recipes by Kayla Howard Venison Breakfast Sausage (based on the Turkey sausage recipe from Nourishing Traditions) 10 Pounds of Meat (best if it’s 8 pounds venison, 2 pounds beef or pork fat)…
How to Make Sausage at Home: Instructions, Equipment, Recipes - Real Food