Meats Index

  • Pork loin with veggies - Lorraine Degner
  • Salmon - Merinated
  • Salmon - Maple glaze - Dan Degner
  • Sausage - garlic by John Goltz
  • Sausage - garlic by Herman Degner

Glazed Pork Roast

12 oz apricot preserves
¼ cup corn syrup
3 Tbsp cider vinegar
½ tsp yellow mustard

Combine the above in a sauce pan.  Simmer for 2 to 3 minutes


Place 4 to 5 pound pork loin roast in a greased pampered chef bar pan.  Cut 10 potatoes up and place in pot with melted smart marg to coat potatoes.  Arrange potatoes around roast and coat with melted butter or oil.  Sprinkle potatoes with Garlic salt or Hy’s seasoning salt.

Bake at 325 F for about 1 ½ hours or until roast reaches 160 F internal temperature.

This recipe is from Rose Stiles and is excellent.  The potatoes are phenomenal.  Important to use stone pan for potatoes to come out very good.

Maple glazed salmon - Dan Degner

1/2 cup barbeque sauce

1/2 cup brown sugar

Mix sauce together then coat top of salmon. Grill or broil for 15 minutes, or until salmon flakes.

Marinated Salmon - from

  • 1/3 cup apple juice
  • 1/3 cup maple syrup
  • 3 tablespoons soy sauce
  • 2 tablespoons finely chopped onion
  • 2 garlic cloves, minced
  • 4 salmon fillets (about 2 pounds)

Mix up ingredients (except meat) (reserving 1/2 cup for basting). Merinade at least for 1 to 3 hours. Grill or broil.

Dad’s garlic sausage

25 pounds lean ground beef
10 pounds ham (boneless and no fat) - ground up
one head garlic chopped fine, pour salt on garlic and mash with jar
½ tbsp curing salt (nitrite) – get from butcher shop
just under ½ cup of salt
2 tbsp pepper

Mix all together and knead until tacky.  Put in fridge and leave set for 3 hours.  Knead again and stuff casings.  Smoke at 160 F for 3 hours.

John Goltz’ Garlic Sausage
75 lb ground meat – 1/3 pork, 2/3 beef
1tbsp curing salt
1 c salt
9 tbsp pepper
whole head garlic crushed
knead till sticky, stuff in casings and tie.  Smoke at 160 F for 3 hours.