Kosher Salami
By: Anonymous
Published: Friday, February 12, 2010 - 4:42pm

Ingredients




2 pounds Lean ground beef, (alternatives- chicken, 
teaspoon Ground pepper
3 Cloves garlic, mashed, (may be increased or decreased depending on personal taste)
1 teaspoon Mustard seed or ground mustard
2 tablespoons Tender Quick Morton's Salt, (not hechshered but alternative may be available at kosher market)
1 cup Water
teaspoon Wright's Liquid Smoke U-O





Preparation

1 I've made this with 100%% beef and 50%% each beef and turkey with excellent results. The advantage over commercial salami is a substantial reduction of fat by using lean ground beef or grinding the beef from the lowest fat cuts. Could also be made from ground chicken or veal but I haven't tried them. 2 Mix all together and refrigerate, covered, for 24 hours, stirring occasionally. Shape into 1 or 2 rolls (depending on size of cooking pot). 3 Wrap in heavy foil, tie ends. place in pot, cover with water, boil for 1 hour. Cool - unwrap and slice. 


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Preparation

 1  I've made this with 100%% beef and 50%% each beef and turkey with excellent results. The advantage over commercial salami is a substantial reduction of fat by using lean ground beef or grinding the beef from the lowest fat cuts. Could also be made from ground chicken or veal but I haven't tried them.  2  Mix all together and refrigerate, covered, for 24 hours, stirring occasionally. Shape into 1 or 2 rolls (depending on size of cooking pot).  3  Wrap in heavy foil, tie ends. place in pot, cover with water, boil for 1 hour. Cool - unwrap and slice.