Summary
Typed recipe card for homemade cured "Beef Stick" — a 4-day process combining ground beef with mustard seed, liquid smoke, and Morton's Tender Quick curing salt, then slow-baked into logs.
Key contents
Ingredients: - 5 lbs. ground beef (not too lean) - 2 1/2 tsp. whole mustard seed - 2 1/2 tsp. coarse pepper - 2 1/2 tsp. liquid smoke - 5 heaping tsp. Morton's Tender Quick Salt - 2 1/2 tsp. garlic salt
Method: 1. Mix all ingredients in a bowl; cover and refrigerate. 2. For 3 days, knead well each time for 5 minutes. 3. On the 4th day, divide into 5 or 6 logs. 4. Lay on a broiler pan (so grease drains off). Bake 12 hours at 160°F. 5. After 6 hours, turn logs over; finish baking. 6. Remove and roll on paper towels to remove excess grease. Wrap in Saran Wrap. 7. Keeps in fridge 3 weeks or can be frozen.
Card is complete and unambiguous as written — every ingredient, quantity, time, and temperature is specified.
Comments
Loading…