Ingredients1 d 1 h 10 m servings 123
- In a large bowl, mix together the ground beef and water until well blended. Season with garlic powder, curing mixture, liquid smoke and mustard seed, and mix thoroughly. It is best to use your hands for this - like meatloaf. Form the mixture into two rolls, and wrap with aluminum foil. Refrigerate for 24 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Remove foil from the beef, and poke holes in the bottom of the rolls. Place them on a roasting rack in a shallow roasting pan to catch the drippings.
- Bake for 1 hour in the preheated oven. Cool, then wrap in plastic or foil, and refrigerate until cold before slicing.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 123 calories; 9.2 0.3 9.2 34 896 Full nutrition
ReviewsRead all reviews 7
I've been making this for over 25 years, and it's very good [I've only used ground beef]. One thing that just doesn't make sense about this recipe...if you remove the foil before baking, why pok...
This is a great sausage to make with elk! It has a mild flavor and the whole family liked it. I let it set in the fridge for 3 days and mixed it at least once a day to blend the flavors. We only...
Wow! This is great. I refridgerated it for 24hrs. I cooked in foil with some holes on top, I will add some to the bottom next time. I baked until it reached 155 degrees. I love corn beef and thi...
Been making this for years, sept for I add a few things to it like, onion powder, garlic powder, worchestershire sauce and a little ground red pepper. also let stand in fridge for 24 hours in lo...
Family likes the flavor and texture of this recipe. I did add more mustard seeds as per our tastes.