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Pastramized Beef
Ingredients
DirectionsMix the salt, saltpeter, spices and sugar together and then rub into the Beef forcing it into the meat. Set into a pan, cover closely, and put into the refrigerator or a very cool place. Turn every few days for 3 weeks, then smoke over a barbecue pit or in a smokehouse -- over very low heat for 4 hours. It will keep well for some time in a cool place. To prepare, cover with cold Water and cook until tender. The length of cooking time depends on how long it was smoked. A large goose may be also treated this way to make a delicious treat. Rate this Recipe
Review this RecipeNote: You must be a member to submit a review. Please Sign in or Sign Up. Member ReviewPeppers Stuffed with Tofu and Rice The idea of the recipe is great, but made with Campbell's soup. I have never had that kind of poor quality food in my pantry. Anyone have a substitute for the canned soup? |
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