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Ingredients
- 2 c. Water
- 5 lb Grnd beef
- 2 tsp Onion pwdr
- 2 tsp Crushed red pepper
- 5 Tbsp. Tender Quick meat curing salt
- 1 Tbsp. Liquid smoke flavoring
- 2 tsp Garlic pwdr
- 2 tsp Mustard seed
- 1 tsp Coarsely grnd pepper
Directions
- Combine water, liquid smoke and spices. Add in beef. Mix well with hands.
- Divide mix into 3 long rolls. Wrap each roll separately in heavy duty foil. Fold foil tightly closed down center and on ends. Chill rolls 24 hrs. With a fork make holes through foil about one inch apart on bottom of rolls (opposite fold). Place rolls on rack of broiler pan (the hole pierced part on the underneath). Place warm water in the shallow pan of the broiler. Bake rolls on center oven shelf at 325 degrees for 1 1/2 to 2 hrs. Remove foil. Salami will be a fairly bright pink on both the outside and inside. Set rolls on rack to drain and cold. Wrap in foil or possibly plastic wrap. Taste improves with storage. Store in refrigerator up to 10 days.
- Store in freezer about one month.
- Serving Ideas : Serve with crackers and cheeses
- NOTES : I've made this using grnd turkey meat. Also a combination of beef and turkey. I gave this recipe to my cousin who made it using half grnd pork and grnd venison and she said it was wonderful.
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