Home made salami

Yield: 1 Servings

Measure Ingredient
2 pounds Ground beef
½ teaspoon Mustard seed
3 tablespoons Morton quick tender salt
½ teaspoon Black pepper
½ teaspoon Minced garlic

Combine all ingredients. Mix well. Shape into 2 rolls. Wrap in Reynolds Wrap. Tie ends and refrigerate for 24 hours. Do not remove from foil. Place in pan and cover with boiling water. Boil for 1 hour. Remove from pan.

Punch holes in foil with fork to drain. Rewrap in foil and refrigerate.

busted by sooz

Posted to recipelu-digest Volume 01 Number 171 by James and Susan Kirkland <kirkland@...> on Oct 27, 1997

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