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Homestead Meats

Homemade Bologna


This recipe is kinda like a sausage/bologna. It is easy and without any chemicals or preservatives. It can be done without a smoker.

60 lbs of ground beef ( only use beef, no pork or chicken)
3 lbs of salt
4.5 lbs of sugar (I use evaporated cane juice instead)
4.5 lbs of brown sugar
1/2 cup of pepper
1/2 cup of mace

Sew muslim bags to stuff the meat in. Tie at top with string to hang. Paint with liquid smoke, 3 days in a row. Let cure till meat is dried. Freeze when dried and use as needed. Sometimes I get some mold on these BUT it is good mold. I simply wash with plain water before freezing.

This recipe came from an amish family that has made it for many years. I keep cutting back on the sugar a little each time but the meat cures with the salt in it so I dont know if it really matters or not. There is no cooking like in most sausage/bologna so it is important to use beef only for this recipe. It is very good sliced thin with cheese and crackers or as a sandwich and mustard...

Old World Corned Beef

1 beef brisket
1 1/2 gallons fresh water
3 cups kosher salt
4 cloves fresh garlic, peeled
1 lg onion, roughly chopped
2 tbles whole mustard seed
2 tbles whole coriander seeds
1 tble whole cloves
3 tbles whole peppercorns
2 lg bay leaves
1 tble thyme, whole leaves

Use a large enameled or stainless steel (not
aluminum or cast iron) roasting pan or crock. Mix
the salt and the water and stir for several
minutes until all the salt is dissolved. To test
the cure for proper amount of salt, place an
uncooked egg into brine. If the egg does not
float, dissolve another 1/4th cup of salt at a
time, testing with the eg after each addition to
see if the egg floats. When the brine passes the
egg float test, combine the remaining ingredients
and add the brisket. Submerge the meat using a
heavy object such as another stainless steel pot
or a non-porous ceramic plate or two. You want to
make sure the brisket remains completely submerged
at all times. Cover and refrigerate for 8 -12
days, turning the brisket once every other day.
The thicker th brisket is, the longer it will take
to fully cure. If you run out of time, you can
just go ahead and cook it with reasonable results
after about 4 to 5 days.

Corned Beef and Cabbage
Remove the corned beef from the brine, and discard
the brine. Tinse the brisket thoroughly in cold
water, and allow the brisket to soak in fresh
water while you prepare the remaining ingredients.
1 Corned beef brisket
1 bottle of beer
2 cloves of garlic, cut in half
1 onion roughly chopped
1 carrot roughly chopped
2 stalks celery, roughly chopped
1 tble peppercorns
4 sprigs of thyme or 2 tsp dried thyme
Place the brisket in a pot with the beer and
enough water to cover by about 1 to 2 inches. Add
the above ingredients and bring to a boil.
Immediately reduce the heat to a low simmer and
cover. Cook for 2 to 3 hours or until the brisket
is fork tender and pulls apart easily. Smaller
thin briskets may take less time, but at least 1
When the brisket is cooked, add the following
ingredients in whatever quantity you want to feed
people with.
If you dont have enough room in pot, you can
remove brisket and allow it to rest in a very low
oven set to warm while you cook the veggies. Make
sure brisket is covered so it wont dry out.
Cook veggies until desired doneness. Remove the
corned beef to a serving platter and allow to rest
for 10 minutes before slicing. Slice the corned
beef thin and always against grain of meat. This
corned beef will taste a little different than
what you buy in the store as it does not have all
the preservatives and flavor enhancements in it.
Serve with lots of mustard, homemade bread and
tons of beer!

Corned Venison
Joe Albright from the Jan Tucker show in Ontonagon (3/17/06)

Make sure each muscle of meat is off the bone. Joe likes the muscle in the big front thigh (it looks like a football). Soak meat in a gallon of water for 48 hours in refrigerator. Drain. Make brine: 1 gallon water, 1-1/2 cup curing salt, 1/2 pound brown sugar, 1/2 teaspoon pepper, 2-3 teaspoons pickling spices, 1 clove garlic. Boil brine 15 minutes and cool. Pour over meat and return to refrigerator. Let stand in brine 10 days. On the fifth day turn the meat over and on the tenth day remove from brine. Soak 2-3 hours in clear water, changing the water once. Put meat in pot of water to cover. Slowly boil three hours. Remove, cool and you have corned venison.