Beef
Stick with Cheese Log
Beef
Stick with Cheese Log
The following recipes
have been in my family for years. I make these primarily for giving as Christmas
gifts. It started out as something to give as gifts to the folks at the office.
Then one year when money was tight (isn't it always) I made these as my primary
gifts for my friends and family. Now, if I don't make them for everyone they get
upset. Once you purchase the Cure Salt (at the grocery store) it will last for
years in the frige, and most of us keep the rest of the condiments on hand
anyway. I buy the ground beef when I can catch it on sale. This makes for a very
economical, but satisfying gift and the folks know you have put forth an effort
in making it. They tell me that is what makes it so special to them. By the way,
each year I try different seasonings and even meats. This works equally well
with deer meat or ground turkey, but you do have to put some ground beef into it
for the fat, otherwise it will be dry and may crumble. Enjoy!
Beef Stick
with Cheese Log
10 lbs. LEAN ground beef (ground round, chuck, deer,
turkey)
5 tsp. mustard seed
3 tsp. garlic salt
5 tsp.
liquid smoke and/or worcestershire sauce
5 tsp. crushed peppercorn (or
leave whole)
5 tsp. ground black pepper
10 tsp. Morton Quick
Cure Salt
Mix all ingredients throughly in a LARGE bowl. Refrigerate for
24 hours. Remove and knead thoroughly, mixing ingredients well; refrigerate for
another 24 hours. Remove, knead again and shape into logs approximately 2" round
and 5" long. Bake on foil covered cookie sheets for 10 hours in a 150' oven,
turning once about half way thru cooking time. Wipe each log and wrap in foil.
Refrigerate 48 hours before serving if at all possible. (that is if the family
will let you!) This recipe freezes well.
Cheese Logs
1-2 lbs.
grated cheddar cheese
1-2 8 oz. packages cream cheese
garlic
salt to taste
liquid smoke or worcestershire sauce (optional)
paprika chopped nuts (pecans, walnuts, etc.) scant milk
In a
food processor grate the cheddar cheese. Add cream cheese to make pliable, using
a bit of milk to soften if needed, mixing until blended well. Garlic salt,
liquid smoke or worcestershire sauce may be added if a smoked flavor is desired.
(or other flavorings such as crushed pineapple, port wine, olives, pimentos etc.
Your tastes will dictate the end result). Remove mixture and form into logs or
balls, roll into paprika for color, then into nuts. Wrap in plastic wrap and
refrigerate until serving time (at least one hour). Serve with Beef Stick,
slicing each and placing on crackers or bread rounds.