These will keep for several days without refrigeration. Mix together spices. Crumble meat and, with the hands, thoroughly mix in spices. Cover and refrigerate for 24 hours. Mix again and refrigerate another 24 hours. On the third day, shape into five rolls about 38 mm in diameter. Place 50 mm apart on a metal rack and bake at 150 degrees F (65 degrees C) for 8 hours, turning every 2 hours. Posted by Jim Weller to the Fidonet Cooking echo 7-98 Posted to MM-Recipes Digest V4 #2 by "Rfm"
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|Serving Size: 1 Serving (1365g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 3062 (77%)|
|Amt Per Serving||% DV|
|Total Fat 340.2g||454 %|
|Saturated Fat 129g||645 %|
|Monounsaturated Fat 117.4g|
|Polyunsanturated Fat 7.1g|
|Cholesterol 1020.6mg||314 %|
|Sodium 2074.9mg||72 %|
|Potassium 3334mg||88 %|
|Total Carbohydrate 0.7g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 0.4g|
|Protein 214.6g||307 %|
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Calories per serving: 3990
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