Recipe for Beef Salami (Randy Rigg)


5 lb pure ground beef
5 tablespoon mortons quick tender cure
1 for meat
2 1/2 tablespoon mustard seed
2 1/2 tablespoon hickory smoke salt
4 tablespoon 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 5 th 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.

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