Salami

Photo: flickr user litsa's kitchen

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Ingredients

5 pounds ground beef

5 tablespoons Morton's Quick Tender Cure for meat

2 teaspoons mustard seed

1 1/2 teaspoons garlic powder

2 teaspoons liquid smoke

2 1/2 teaspoons salt

6 teaspoons coarse black pepper

3 teaspoons red pepper flakes or crushed red peppers

Preparation

1

First Day: Mix well and refrigerate, covered.

2

Second Day: Work five minutes.

3

Third Day: Work five minutes.

4

Fourth Day: Work five minutes.

5

Fifth Day: Knead and form into rolls. Place on broiler tray and bake 8 hours at 170 degrees. Will be dark brown.

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About

Salami is cured sausage, which is fermented and air-dried.

Yield:

24.0 servings

Added:

November 30, 2009

Creator:

Anonymous

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