Homemade hamburger salami

Yield: 4 Sausages

Measure Ingredient
5 pounds Ground Beef
5 tablespoons Mortons Tender Quick Curing
\N \N Salt
2½ tablespoon Garlic powder or fresh
\N \N Garlic
2 tablespoons Coarse ground black pepper
1 tablespoon Smoked hickory salt or
\N \N Liquid Smoke

Mix spices together and add to meat. Mix well. Refrigerate 24 hours.

2nd day--Mix again and refrigerate another 24 hours. 3rd day--Mix again and divide into 4 sections. Shape each section into rolls 8 to 10 inches long. Wrap in nylon net and tie at each end. Place on oven rack and bake at 150 degrees for 8 hours. Place shallow pan underneath to catch drippings.

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