Evolved namesThere is more than one kind of pesto; the genovese variant is just the best known and most widely used. Another very popular kind is pesto rosso...
Oh get your minds out of the gutter ;) Especially you shelly girl!
Seriously that is the name of the recipe. I'm playing with my curing salt making this sausage and peameal bacon. The recipe follows. If you want to make it be sure to use curing salt *not* corse or pickling salt. I used Morton's Tender Quick curing salt. I halved the recipe. I found the best way for mixing everything into the meat was using my hands & swishing - no loveual implications there, is there ;) Note - the colour change in the meat is *normal*. It is from the curing salt so don't panic when it is brownish instead of reddish.
Mixed & ready for 24 hr cure
Shaped & wrapped in foil for last couple of hrs (modified from recipe). I shaped it similar to meatloaf that should result in nice slices for
Final results. We like it sliced thinly for sandwiches :)
Party Sausage
3 tbsp curing salt 2 tbsp liquid smoke 1 tbsp mustard seed 2 tsp onion salt 1 tsp garlic salt 1-2 c water 6 lb lean ground beef
Measure spices into large bowl. Mix. Add water and stir well.
Mix in half the meat first, then add and mix in second half. Shape into 5 rolls, about 2" diameter. (I modified this as explained above) Roll snugly in foil and refrigerate 24 hrs. (I modified this to tightly sealed in a bowl then shaped into a log and sealed in tinfoil for the last couple of hours) Poke holes on the top and bottom of foil. Arrange on broilder pan or tray. Cook at 300 F (150 C) for 2 hrs. Cool. Wrap over foil to freeze for up to 6 months. Makes about 4 1-4 lb.
