Beef salami (randy rigg)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Pure ground beef |
| 5 | tablespoons | Mortons quick tender cure |
| For meat | ||
| 2½ | tablespoon | Mustard seed |
| 2½ | tablespoon | Hickory smoke salt |
| 4 | tablespoons | Green pepper |
| 1 | tablespoon | Pepper corns |
Directions
From : Randy Rigg, Date: 03-01-94 0:29:, Area: Cooking 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. Source:
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