An untitled recipe for some sort of ball of meat or roll. I am calling it meatballs for lack of a better name. Morton’s Tender Quick is a curing agent, not a meat tenderizer, generally used to cure meats such as salami and corned beef. I’m not really sure what these may really be!
UPDATE: Thanks to site readers for pointing out this is probably a summer sausage or homemade salami recipe.
5 pounds ground hamburger
5 heaping teaspoons Morton Tender Quick
2 1/2 tsp mustard seed
1 tsp hickory smoked salt
2 1/2 tsp coarse ground pepper
2 1/2 Tbs garlic salt
Mix and refrigerate 3 days. Mix each day. 4th day make into rolls. Bake on broiler rack 200 – 2 hours, 150 – 7/8 hours
I’m sure this is not meatballs! Sounds like some type of summer sausage or similar kind of sausage – especially since it is formed into rolls.
Yes, this makes much more sense than meatballs! We never made summer sausage so it didn’t even occur to me. thank you!!
This is a recipe for homemade salami or lunch meat. Very much in the 70ths.
Of course! Now it makes perfect sense. Thank you!!
I was thinking meat log–guess summer sausage/lunch meat sounds more appetizing than meat log. It also explains the low heat for the long time. We never made anything like this either so it was completely outside my frame of reference. As Mrs.Marvel said–now it makes perfect sense!
I came across this recipe of yours today while looking for a cookie recipe. I am so thrilled to have this recipe. I know exactly what it is. I got this recipe when I was 20 years old from a friend and since lost it. I now 61. Thank you so much for this treasured recipe. It IS SAUSAGE!!! Form into long rolls in aluminum foil completely closed before placing it in the fridge. Right before cooking it, poke holes all over it with a fork going through the aluminum foil. Now bake. I used to make this at Christmas time. THANK YOU THANK YOU THANK YOU
Comments like this just make my day! So glad you found the recipe :-).