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BEEF LOG

COMPLETE BEEF LOG SEASONING.

BLEND 1/2 CUP OF BEEF LOG SEASONING WITH 5 LBS. OF GROUND BEEF (OPTIONSAL 4-8 DROPS OF LIQUID SMOKE), MIX WELL.  PACK INTO A 9 x 13 CAKE PAN ABOUT 1 1/2 INCHES THICK.  COVER AND PLACE IN THE REFIRGERATOR OVERNIGHT.  NEXT DAY DIVIDE THE MEAT INTO THREE EQUAL PARTS 9 INCHES LONG.  PREHEAT OVER TO 200 DEGREES.  PLACE LOGS IN PAN.  BAKE 4 1/2 HOURS.  INTERNAL TEMP SHOULD REACH 150 DEGREES.  LET COOL IN REFRIGERATOR.

INGREDIENTS: SALT, SUGAR, SPICES, INCLUDING BLACK PEPPER, CORIANDER, MUSTARD SEED, GARLIC, NUTMEG, RED PEPPER, SODIUM NITRATE, NOT FOR TABLE USE.

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