All 3 recipes use 4 lbs good gound beef, no more than 25% fat. The
directions call for mixing and refrigerating for a minimum of 24
hours. It will keep for three weeks in the refrigerator or freeze for
two months. Don't use metal bowl to mix or store. Some recipes
suggest holding for 4 days, mixing once a day before baking. This
recipe calls for making four rolls and wrapping them in nylon before
baking.
The process is making 4 rolls, place on a broiler pan with a rack and
bake in a 225 oven for 4 hours. Pat rolls with paper towels to blot off
excess fat. Cool and refrigerate. If using the nylon net, you need 4
12x18 pieces and string to tie the ends.
This came from a June 1977 Sunset magazine. Haven't tried it yet but
hope to this weekend.I have to go through old magazines looking for
recipes before they get recycled.
Tried 4/22/10. Pretty good, I rolled two of them in ground pepper. The
seasonings could use some adjusting. (More) I made the regular one.
Will note the others when I try them.
Originally Submitted
4/8/2010
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You can add this Salami, Picnic / Summer Sausage like recipe to your own private DesktopCookbook.
