Yield: 2 Loaves
Measure | Ingredient |
---|---|
1 pounds | REGULAR GROUND BEEF |
1½ teaspoon | CURING SALT |
3 tablespoons | PARMESAN CHEESE |
2 tablespoons | DRY RED WINE |
1 teaspoon | GROUND PEPPER |
1 teaspoon | CRUSHED DRY BASIL |
1 teaspoon | CRUSHED DRY OREGANO |
½ teaspoon | MUSTARD SEED |
¼ teaspoon | GARLIC POWDER |
1 dash | OF ONION POWDER |
COMBINE ALL INGREDIENTS. DIVIDE IN HALF. SHAPE INTO SLENDER ROLL AND WRAP IN FOIL. REFRIGERATE OVERNIGHT AND UNWRAP AND BAKE ON BROILER PAN(FOR DRAINAGE) FOR 4 HOURS AT 200*F. Posted to MM-Recipes Digest V4 #5 by valerie@... (valerie) on Jan 25, 1999