5 lbs ground beef
2 t crushed red pepper
2 t onion powder
1 t coarsely ground black pepper
2 t mustard seed
1 T liquid smoke
2 c water
5 T Morton's meat cure
Mix water, liquid smoke, spices and cure.
Add ground beef and work together, mixing well.
Divide it into 3 rolls and wrap them in heavy foil.
Refrigerate over night.
----
Preheat oven to 325.
Take a fork and punch holes through the foil down the length of the rolls, 1" apart.
Using a broiler pan- place rolls pierced sides down on the rack.
Add hot water to the bottom shallow pan, then place rack of rolls ontop.
Bake for 2 hours. Remove the foil from the rolls and place back on rack to drain.
Cool completely.
Slice, eat and enjoy.
Will keep well in the fridge for 2 weeks and freezes very well.
2 t crushed red pepper
2 t onion powder
1 t coarsely ground black pepper
2 t mustard seed
1 T liquid smoke
2 c water
5 T Morton's meat cure
Mix water, liquid smoke, spices and cure.
Add ground beef and work together, mixing well.
Divide it into 3 rolls and wrap them in heavy foil.
Refrigerate over night.
----
Preheat oven to 325.
Take a fork and punch holes through the foil down the length of the rolls, 1" apart.
Using a broiler pan- place rolls pierced sides down on the rack.
Add hot water to the bottom shallow pan, then place rack of rolls ontop.
Bake for 2 hours. Remove the foil from the rolls and place back on rack to drain.
Cool completely.
Slice, eat and enjoy.
Will keep well in the fridge for 2 weeks and freezes very well.
