|5 pounds||Ground beef|
|2 teaspoons||Onion powder|
|2 teaspoons||Crushed red pepper|
|5 tablespoons||Tender Quick meat curing salt|
|1 tablespoon||Liquid smoke flavoring|
|2 teaspoons||Garlic powder|
|2 teaspoons||Mustard seed|
|1 teaspoon||Coarsely ground pepper|
Combine water, liquid smoke and spices. Add beef. Mix well with hands.
Divide mixture into 3 long rolls. Wrap each roll separately in heavy duty foil. Fold foil tightly closed down center and on ends. Refrigerate rolls 24 hours. With a fork make holes through foil about one inch apart on bottom of rolls (opposite fold). Place rolls on rack of broiler pan (the hole pierced part on the underneath). Place hot water in the shallow pan of the broiler. Bake rolls on center oven shelf at 325 degrees for 1½ to 2 hours. Remove foil. Salami will be a fairly bright pink on both the outside and inside. Set rolls on rack to drain and cool. Wrap in foil or plastic wrap. Taste improves with storage. Store in refrigerator up to 10 days.
Store in freezer about one month.
Serving Ideas : Serve with crackers and cheeses NOTES : I've made this using ground turkey meat. Also a combination of beef and turkey. I gave this recipe to my cousin who made it using half ground pork and ground venison and she said it was wonderful.
Recipe by: Iris Dunaway Posted to EAT-L Digest by "Iris E. Dunaway" <hister@...> on Jul 6, 1997
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