| T O P I C R E V I E W |
| bboopster |
Posted - Jan 21 2011 : 1:17:25 PM
hello,
I hate spending the big $$$$ at the store for lunch meat. So I bought a 10 lb tip roast to cook and slice into lunch meat. But how should I cook it? Should I cut it in half and cook it? Cook it in the full size? How high should I cook it. Any advice?
http://www.bboopster.blogspot.com
Nana to 4 with 1 on the way.
3 Blue Star Mother and Proud of it!
Pray for our troops to come home safe and soon.
Enjoying the road to the simple life :>) |
| 1 L A T E S T R E P L I E S (Newest First) |
| amomfly |
Posted - Jan 21 2011 : 7:05:25 PM
I am not sure about how, I just use my meat slicer and slice it thin.
I also make chicken bologna. You can make it out of venison or other meat. Take raw de-bonned meat and cover with meat tenderizer. Let sit 24 hrs. Run thru meat grinder. Sprinkle more tenderizer over it. Let it sit 24 more hrs. Add spices and flavoring. I add garlic, slat and pepper. Then run it thru the grinder one more time. Pack firmly into canning jars. Cann in a pressure cooker for 15 min @ 15lbs. We use this for cold sanwiches, we "fry" it up and eat with eggs and potatoes. Whatever you want!
God Bless
Angie-amomfly
#1038 |
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