Title: Beef Salami (Randy Rigg)
Categories: Makemeat
Yield: 1 Servings

3

01-94 0:29:, Area: Cooking

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.

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