Beef salami

Yield: 3 servings

Measure Ingredient
5 pounds Pure ground beef
5 tablespoons Mortons quick tender cure
\N \N For meat
2½ tablespoon Mustard seed
2½ tablespoon Hickory smoke salt
4 tablespoons Green pepper
1 tablespoon Pepper corns

Mix well and refrigerate, covered well. The next day knead well, like for bread. Do this for three days. On the 5th day, knead and form into 4 rolls. Place on broiler tray and bake uncovered for 8 hours at 150 degrees. The salami forms it's own casing. Slice to desired thickness when cold.

Randy Rigg

Submitted By RANDY RIGG On 11-19-95

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