Lunchmeat

[Guest guest]

These recipes were posted in August. Can anyone tell me if they can be made

without the Morton's Tender Quick so that they do not have the

preservatives? I was wondering if they could just be made, sliced, and the

extra frozen until needed?

Betty in Central California

----- Original Message -----

Here are a couple recipes for lunchmeat...I remember my mom making

this first one and it was good...more like salami than bologna. The

stuff called " Morton's Tender Quick " is a meat curing salt which

contains: salt, sugar, sodium nitrate, sodium nitrite and propylene

glycol...so if your kids are sensitive to these preservatives, this

is not for you. At least you would know the exact content of the

lunchmeat and not have corn, soy or other unknown fillers. I have

not checked the GFCF status of Liquid Smoke, you could probably sub

something else for it if it is not OK.

Bologna

2 lbs. very lean ground beef

1 cup water

1-1/2 teaspoon Liquid Smoke

2 Tablespoons Morton's Tender Quick

1/2 teaspoon garlic powder

1/4 teaspoon onion salt

Mix well, shape into 3 " round by 6 " long rolls, wrap in plastic wrap

and refrigerate for 24 hours. Unwrap, and bake on a broiler rack

for 1 to 1-1/2 hours at 300 degrees, turning once or twice.

Salami

4 lbs. lean ground beef

1/4 teaspoon onion powder

1/4 teaspoon black pepper

1/4 teaspoon dry mustard powder

4 Tablespoons Morton's tender quick

1/2 teaspoon garlic powder

1 teaspoon Liquid Smoke

2 Cups water

Mix well.

form into 2 rolls. wrap in heavy foil.

refrigerate for 24 hours.

place in a pan (still wrapped) and cover with water, boil for 1-1/2

hours. Cool before removing foil.

to make more spicy, add a little red pepper flakes and/or peppercorns.