Ingredients
• 2.5 kg (5 lb) regular ground beef (not extra lean)
• 25 ml (5 tsp) curing salt
• 18 ml (3 1/2 tsp) mustard seed
• 13 ml (2 1/2 tsp) coarse black pepper
• 3 ml (1/2 tsp) garlic salt
• 250 ml (1 c) water
• cooking oil
Preparation
In a large glass bowl, mix together all the ingredients by hand. Cover with
plastic and refrigerate for 24 hours, mixing twice during this time. Form
the meat into 5 rolls approximately 8 cm (3”) in diameter. Place the rolls
on oiled smoker racks.
Smoking Method
Preheat the Bradley Smoker to between 95°C and 105°C (200°F and 220°F).
Place rolls in the Bradley Smoker and using Hickory flavor bisquettes smoke
/cook for approximately 4 to 5 hours until meat thermometer reads 70°C to
75°C (160°F to 170°F).
To Serve
To store wrap in foil, put in plastic bags and freeze. Take out an hour
before serving, slice and serve with cheese and crackers as an appetizer.
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