Redneck Joe's Out of this World, Better than Meth Meat Sauce

INGREDIENTS:

1.1 lb. fresh blackstrap molasses

3 cups dry white sugar (can use a blend from any of the white sugar options here)

3 large eggs

6 cups water

3.25 lb. dried redneck mushrooms (can use any kind you like but I like the big ones), sliced into ½" cubes

1 tbsp. dried rosemary

1 lb. extra-lean ground beef

INSTRUCTIONS:

1. Combine the dry powder ingredients in a large pot and heat over medium high heat for 30 minutes stirring occasionally.

2. Add the hot molasses (the amount you want to put in the pot varies depending on how much you like it) and the eggs and stir well, bring to a full boil.

3. Once boiling remove from heat and allow to cool for five minutes.

4. Add the fresh meat and fry until browned.

5. Add the salt water and stir well.

6. Place the meat mixture into the egg mix and fold with your hands until it is completely incorporated.

7. Place meat mixture into the canning jar with the other ingredients.

8. Seal and place in a cool dry location until ready to prepare.

9. Use a fork to poke a hole in the top to insert the screw-on lid and screw it on.

10. Cook jars in boiling hot water for 1 minute (longer if you like it a little crispy) or until the surface is clean. This will allow the liquid to escape. This may take a couple of minutes for large jars. Once cool cook over high heat at a low simmer for 1 hour.

11. Remove from heat, allow to cool for 10 minutes then remove from the canning jar and transfer jar to a clean dish.

12. Remove the screw-on lid and screw it onto the jar. Seal with a kitchen towel.

13. Place on a cookie sheet and allow to sit for 1 hour until hard.

14. Remove the jar from the dish and wipe down with a paper towel.

15. Place in a cold oven (120 degrees) for 45 minutes, turning jars once during cooking time to evenly distribute the moisture throughout the jars and keep them from getting soggily cooked.

16. Remove from oven and let cool for at least 4 hours or overnight.

17. Once cool, slice into ½" pieces and store in airtight container (this can be reused several times if you keep your jars in a fridge).

This recipe is very versatile - you can use any ground beef you want here - I've used beef jerky, ground hamburger, ground pork or whatever you want. You can use any dried herbs you want like oregano, rosemary or basil. If you want to spice this up you can add some pepper, chili sauce powder or hot sauce.

It's really good and I can't wait to serve it up to a crowd. It doesn't keep very long so plan carefully!

Mmm, yummy...

bon appetit