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INGREDIENTS

2 1/2 kg Ground beef
5 ts Tender quick curing salt
2 ts Coarsely ground pepper
2 ts Garlic salt
2 ts Mustard salt
1 ts Hickory-smoked salt

Servings

INSTRUCTIONS

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" on Dec 21, 98

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Nutrition

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Serving Size: 1 Serving (1365g)
Recipe Makes: 4 servings

Calories: 3990
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3990

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