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Recipes and Cooking Instructions

All cooking times and temperatures are subject to your own personal oven.  We always recommend having both an oven thermometer and a meat thermometer to make sure you are reaching proper temperatures. 

Final Temperatures for Cooked Meats

Beef + Lamb 

Rare: 115° - 125°

Medium Rare: 125° - 135°

Medium: 135° - 145/155°

Medium Well: 155° - 165°

Well Done: 170° - 185°

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Pork

Medium: 145° - 155°

Well Done: 165° and up

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Poultry

Fully Cooked at 165°

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Click from the list below to find cooking instructions for your favorite Roundman's item

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Roundman's Bacon                                           Roundman's Smoked Ham  

Roundman's Stuffed Pork Chop                           Roundman's Stufed Pork Loin 

Roundman's Stuffed Skirt Steak                          Roundman's Stuffed Chicken Breast

Roundman's Corned Beef                                   Tri-Tip Roast

Prime Rib Roast                                             Turducken Roast

Whole Fresh Turkey                                         Roundman's Smoked Turkey

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Roundman's Bacon

Regular, Pepper, Cajun, Salt and Sugar, No Sugar

Bacon

We believe that our bacon taste best when it is baked!!

Preheat oven to 350° - 375°

Place bacon slices on a cookie sheet – we recommend using a non-plastic cooling rack set on top of the cookie sheet, so the juices drip down onto the pan.  Bake for about 7-10 minutes, and then flip the bacon strips.  Continue baking until you can smell the bacon!  This is usually a total cooking time of 15-25 minutes depending on the oven, and how you like it.  Cook until the bacon is a nice golden color.  Cook longer for crispy bacon.

Other recommendations:  add fresh rosemary sprigs, red pepper flakes, cinnamon, brown sugar or syrup to the bacon before baking for added yumminess.

Smoked Ham Heating Instructions

For our traditional hams, or our no-added nitrates ham

Smoked Ham

Preheat oven to 325°

 

  • Place ham (bone-in or boneless), in pan with 1 cup of liquid (orange juice, white wine, broth, beer, etc.).

  • Cover with foil

  • For whole hams place in oven for 1 1/2 hours

  • For 1/2 hams place in oven for 45 minutes.

  • For hams less than 1/2 the size, adjust time accordingly

 

Our Smoked Ham's are fully cooked, so you are just

re-heating.

 

Serve with all your favorite Ham Fixens!

 

 

Try this simple reciepe for a glaze to serve with or over your

Roundman's Smoked Ham:

  • 2-4 heaping tablespoons of Roundman's Mustard

  • 1/3 a can OJ Concentrate - to start, may want to add more based on your specific flavor desire

  • 1-2 tablespoons of brown sugar OR maple syrup

Combine all in a sauce pan, and simmer on low heat. Stir.  Adjust measurements based on your specific flavor desire or amount needed

Roundman's Stuffed Pork Chop

Stuffed with Roundman's Bacon, Mushrooms and Stuffing Mix

Roundman's Stuffed Pork Chop

Preheat oven to 370° - 375°

 

  • Bake for approx. 1 hour in a covered pan, turn over after 30 minutes

  • Add some white wine or chicken broth to pan while baking

  • Fully cooked when internal temp is 165°

Roundman's Stuffed Pork Loin

Ask about today's featured stuffed pork loin

Roundman's Stuffed Pork Loin

Preheat oven to 350°-375°

 

  • Bake for approx 40-45 minutes, then check tempature

  • Fully cooked when internal temp is 165°

  • Remove string after baking, before serving  

Blast in a pan over open flame before baking for a crispier crust

 

Roundman's Stuffed Skirt Steak

Ask about today's featured stuffed skirt steak

 

 

Preheat oven to 370° - 375°

 

  • Bake for 30-40 minutes.

 

  • Add some butter to the pan for extra flavor

 

  • Fully cooked when internal temperature is 145°+ (so that the stuffing is cooked through).

 

Roundman's Stuffed Skirt Steak

Roundman's Stuffed Chicken Breast

Ask about today's featured stuffed chicken breast

Roundman's Stuffed Chicken Breast

Preheat oven to 375° 

 

  • Bake for approx 1 hour to 1+1/4 hour in a covered pan.

 

  • Add white wine, broth or beer to pan while baking

 

  • Fully cooked when inside temperature is 165°

 

 

Corned Beef

These instructions are for a 3-4 pound corned beef.

Adjust time accoringly if you are cooking a different weight

Corned Beef

  • Put corned beef into boiling water, enough to cover beef.

  • Let corned beef slowly boil for about 2 1/2 hours. When you can stick a fork in the beef and twist it, and the beef falls apart easily, it is done. 

  • Remove the corned beef from the water. Save the water.  Slice corned beef against the grain in about 1/4 inch slices.

  • Place sliced corned beef in lightly oiled pan and glaze with Roundman's Mustard.

  • Cover and keep warm in a 300° oven.

  • Cooked cubed potatoes, carrots, and cabbage in the same water the corned beef was cooked in.  

  • Cook veggies until tender and add to corned beef platter to serve.

Additonal cooking suggestions

Try using a dark beer in place of, or with the water to cook your corned beef in.

 

Try this simple reciepe for a glaze to serve with or over your Roundman's Corned Beef:

  • 2-4 heaping tablespoons of Roundman's Mustard

  • 1/3 a can OJ Concentrate - to start, may want to add more based on your specific flavor desire

  • 1-2 tablespoons of brown sugar OR maple syrup

Combine all in a sauce pan, and simmer on low heat. Stir.  Adjust measurements based on your specific flavor desire or amount needed

Tri-Tip Roast

Tri-Tip

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Tri-tip can be grilled or baked. Up to you.

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To grill a tri-tip:  On a nice hot bed of coals, cook the tri-tip for 30-40 minutes, flipping every 3-5 minutes, or flip once at about 15/20 minutes.  When roast reaches internal temp of roughly 125-130° remove from coals, cover and let it sit for at least 5 minutes before slicing.  Always slice against the grain for a tender cut.

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To bake a tri-tip:  Bake at 325° for roughly 30-40 minutes.  Then turn up oven to 450° for last 5-10 minutes, to crisp up the outside a bit.  When internal temp reaches 125-130°, remove from oven, cover and let sit for at least 5 minutes before slicing.  Always slice against the grain for a tender cut.

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As you slice the tri-tip you will notice that the roast will vary from rare to medium-well throughout – this is because of the size and shape of the roast.

Prime Rib Roast Cooking Instructions

Prime Rib

Preheat oven to 450°

 

  • Rub the roast with salt and repper to taste

(Additional rubs: garlic powder, rosemary, oregano, or Roundman's Mustard for a nice crust).

 

  • Place roast in oven, rib-side down, and blast for 15 minutes

 

  • Turn oven down to 275° and cook to your preferred temperature (see below).

           115° - 125° = Rare

           125° - 130° = Med Rare

           135° - 145° = Medium

           145° - 155° = Medium Well

 

  • Figure 15-30 minutes per pound depending on the size of your roast and how you would like it cooked.  Prime Rib is traditionally served Medium Rare.  If the center of the roast is Medium Rare, the end pieces will be near Medium Well in temperature.

 

  • When the roast has reached your desired temperature (or close to it), take the roast out of the oven and cover for 15-30 minutes before carving (covering with a kitchen towel works just fine).  The temperature of the roast will rise 5°-10° while resting.

 

Carve and Enjoy

Turducken Roast

for roughly a 4 lbs roast

Turducken Roast

Preheat oven 350°

 

  • Prepare a baking dish with cooking spray

 

  • Bake roast covered, approx. 1 hour and 45 minutes, then uncover and bake for another 15 minutes. 

    • (Before putting in the oven, try wrapping roast in Roundman's Bacon for an amazing treat.  Or rub roast with olive oil and sprinkle paprika)

 

  • Fully cooked when internal temperature reaches 165°-170°

 

  • Let roast stand, covered, for about 10 minutes before carving

 

Carve and Enjoy

Whole Fresh Turkeys

Whole Fresh Turkeys

Preheat oven to 325°

 

  • Remove gizzards, neck and liver from rear cavity of bird.  Use these for stock or saute for eating.

  • Make your stuffing.  Try adding Roundman's Bacon Ends, Fresh Bulk Italian Sausage, Breakfast Sausage or Sage Sausage to your stuffing mix.

  • Stuff turkey with HOT stuffing just before placing turkey in the oven.

    • Stuffing shoulde be 160° when turkey is fully cooked.  If not, scoop stuffing into a baking dish to finish in the oven while turkey rests.

  • Cook turkey in 325° oven until legs and thighs are 170* and the breast is 160°.  About 15 minutes per pound. (20lbs = 5 hours)

  • Let turkey rest for 30 mintues after cooking, covered, before carving.

    • For a simple glaze, brush turkey with butter. Or, before placing turkey in oven, pour beer over it, and rub a generous portion of Roundman's Mustard over the bird for a nice coating.  This will seal and brown the turkey.

 

Carve and Enjoy

 

 

Roundman's Smoked Turkey

Smoked Turkey Heating Instructions

A delicious specialty of ours, offered only during the Holiday Season. 

Preheat oven to 350°

 

For a 10lbs - 15lbs Smoked Turkey:  Place turkey in a pan with either chicken broth or beer for liquid.  Cover turkey, and place in a 350° oven for approx. 1 hour. After 1 hour, remove cover, place turkey back in oven for an additional 1 hour.  Total heating time, approx. 2 hours.  Once heated through, pull smoked turkey out, carve and enjoy.

 

 

For a 15lbs - 18lbs+ Smoked Turkey:  Place turkey in pan with either chicken broth or beer for liquid.  Cover turkey and place in a 350° oven for approx. 1.5 - 2 hours, remove cover, place turkey back in oven for an additional 1 hour+.  Total heating time, approx. 3 hours. Once heated through, pull smoked turkey out, carve and enjoy.

 

Our Smoked Turkey is fully cooked, so you are just re-heating.

 

Serve with all your favorite Turkey-Dinner Fixens!

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