chefmike
Well-Known Member
This makes a very nice pepperoni for cooking or cracker plates. Very lean when finished.
Ingredients:
2 pounds lean ground beef (85% lean or leaner)
2 teaspoons liquid smoke flavoring (omit if smoking)
2 teaspoons ground black pepper (or whole crushed lightly)
2 teaspoons mustard seed (crushed slightly, sorry Ricand!)
2 teaspoons crushed red pepper
2 teaspoon garlic powder
2 teaspoon paprika
1/2 teaspoon sugar
2 heaping teaspoons kosher salt
The above seasonings can be varied in many ways. Chipolte powder is a great addition. Smoked paprika can also be used. Excellent in the oven or smoked.
Instructions:
1. Combine seasonings and meat and mix thoroughly, using hands. Form meat into two or more logs or rolls. Wrap with plastic wrap and refrigerate for 24-72 hours.
2. Place a rack (or pan/sheet with drainage) on a cookie sheet and put the logs onto rack. Bake at 200 degrees for 8 hours, rotating logs every 2 hours. Or smoke for some or all of this time. Often I cook in convection ovens at 250 degrees for 5 hours.
3. Wipe off excess grease and allow meat to cool. Chill and then slice thinly. Refrigerate for up to 2 weeks or freeze for longer storage. I found one frozen for 9 months. Thawed and ate.
Adapted from this recipe over time.
Ingredients:
2 pounds lean ground beef (85% lean or leaner)
2 teaspoons liquid smoke flavoring (omit if smoking)
2 teaspoons ground black pepper (or whole crushed lightly)
2 teaspoons mustard seed (crushed slightly, sorry Ricand!)
2 teaspoons crushed red pepper
2 teaspoon garlic powder
2 teaspoon paprika
1/2 teaspoon sugar
2 heaping teaspoons kosher salt
The above seasonings can be varied in many ways. Chipolte powder is a great addition. Smoked paprika can also be used. Excellent in the oven or smoked.
Instructions:
1. Combine seasonings and meat and mix thoroughly, using hands. Form meat into two or more logs or rolls. Wrap with plastic wrap and refrigerate for 24-72 hours.
2. Place a rack (or pan/sheet with drainage) on a cookie sheet and put the logs onto rack. Bake at 200 degrees for 8 hours, rotating logs every 2 hours. Or smoke for some or all of this time. Often I cook in convection ovens at 250 degrees for 5 hours.
3. Wipe off excess grease and allow meat to cool. Chill and then slice thinly. Refrigerate for up to 2 weeks or freeze for longer storage. I found one frozen for 9 months. Thawed and ate.
Adapted from this recipe over time.