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