Tuesday, September 1, 2020

A Sandwich Kind of Person

My Mother was an excellent cook.  She could put a chicken in the oven before we left for church on Sunday and it would be perfectly roasted when we arrived home.  And when company was coming, she was a wonder with fancy salads and homemade bread and desserts to die for. 

Mother taught me how to cook and I can if necessary.  But I have to confess, I am a sandwich kind of person.

I tend to get all involved in various projects and when I do, I eat because I need fuel.  Sandwiches take little time to prepare and to eat.  I will fix something a bit better for supper, but the middle of the day and in the middle of a project, you will find me with a sandwich.

When I get tired of peanut butter or egg salad, I like a meat sandwich, but I am not about to pay close to $6 for less than a pound of lunch meat at the store.  So when I ran across two faded recipe cards in the back of my recipe box for lunch meat, I remembered how good they were when I had made them years ago.  So over the weekend I made some. 


2 lbs. hamburger

1/2 Cup water

1 tsp. pepper

1/4 tsp. mustard seed

3 Tbsp. Tender Quick

1/8 tsp. garlic salt

1/4 tsp. peppercorns (I left these out)

Mix all ingredients very well.  Shape into three rolls and wrap in foil.  (Three rolls fit nicely into a Dutch Oven.)  Refrigerate for 24 hours.  Cover with water and boil for 1 hour.

Summer Sausage

2 lbs. hamburger

3/4 Cup water

2 tsp. liquid smoke

1/2 tsp. pepper

1/2 tsp. onion powder

1/4 tsp. garlic powder

1 tsp. mustard seed

3 Tbsp. Tender Quick

Mix ingredients together very well.  Shape into rolls and wrap in foil.  Refrigerate 24 hours.  Punch holes in the bottom of each roll with a fork.  Place rolls on a rack in a baking pan.  Bake at 325 degrees for 1 hour and 35 minutes.

Note:  The Tender Quick is Morton's Tender Quick meat curing salt.  And I went a little heavier on the garlic in both.

Neither sandwich meat tastes just like the store bought varieties, but both taste as good as I remembered.  I kept one roll of each in the fridge to use this week and froze the rest.

It is nice to have an alternative to the processed lunch meat in the stores and it is something I can make with what I have on hand for a change of pace for sandwiches.  The ends of the rolls look a little wonky, so I just trimmed those off, cut them up and ate them on Ritz crackers.  

Waste not - want not.

Keep on prepping and praying.  


  1. And what day are my 2 sandwiches arriving?

    I remember my mother used to make various types of meat based fillings to be placed between 2 pieces of bread and quickly devoured by me. Being a growing boy, I’d eat as many as I could.

    Good times!

    1. Got a little story for you, Matt...My Dad baked the best apple pie in the country. We lived a couple hundred miles apart and I called him often. Once in a while he would tell me he had this delicious apple pie cooling on the table and I would beg him to send me a slice. He always said he tried, but the piece of pie just wouldn't fit in the envelope.

      Son, your sandwiches will arrive about the same time as my pie did. :)

  2. Yum! I think I see some homemade salami and summer sausage being made in the near future! Variety IS the spice of life! Thank you for the great idea! CW

  3. CW...I can't take credit for the idea. The recipes came from an old friend who was a prepper but didn't know it. Back in the day, we canned garden vegetables and fruit and venison in the fall in order to feed our families over the long Minnesota winters. She had some of the best recipes around and I am grateful she shared these two with me so I could pass them on to you. :)

  4. I can't wait to try these recipes. I just put in an order for the Tender Quick. Should be here in a few days. I gave up the idea of trying to find it at a local store.
    So, do you have any more recipes from your 'nonprepper' friend?
    SJ in Vancouver BC

    1. SJ...I had trouble finding Tender Quick, too. Only one store in my area carries it. It might be wise to stash a couple more bags of it. You know - just in case!
      There is one other recipe for a relish that is really good. I will have to scout around and see if I still have it. Take care.

  5. I like your thinking sandwiches are very fast to make and eat. What is Tender Quick?? a tenderizer?? Like the old Adolf's

    1. Rob...Morton's Tender Quick is a salt specifically for curing meat. It is not a tenderizer. I suppose not many cure meat at home any more, so it seems kind of hard to find, but if a recipe calls for it, regular salt can not be substituted.

  6. vicki, did you dehydrate prunes further what was result?
    sorry about capitals

    deb j h

    1. deb...I have not tried dehydrating prunes but have dried raisins until they were like small rocks. That worked well for long term storage and they rehydrated well.