Quick 'n' easy salami
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Of cheap hamburger (or ground venison or elk) |
| ½ | teaspoon | Garlic salt |
| ½ | teaspoon | Garlic powder |
| 1 | tablespoon | Mustard seed |
| 3 | Round t. of tender quick seasoning | |
| 2 | Round t. of hickory smoke salt | |
| 2 | tablespoons | Coarse ground pepper |
Directions
First day: Mix the meat and seasonings, put them in a plastic sack and refrigerate.
Second day: Knead the meat in a sack thoroughly and continue to refrigerate.
Third day: Make the meat into six equal rolls, put them on a broiler pan so the grease can drip and place on the lowest shelf in your oven. Cook it nine hours at 200 degrees (no casing needed), turning rolls one-fourth turn every two hours. Source: Don Holm, Portland, OR Outdoorsman