Title: Beef Salami
Categories: Appetizer Easy Ground Beef
Yield: 3 Servings
| 5 | lb | Pure ground beef |
| 5 | tb | Mortons quick tender cure |
| | | For meat |
| 2 1/2 | tb | Mustard seed |
| 2 1/2 | tb | Hickory smoke salt |
| 4 | tb | Green pepper |
| 1 | tb | 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