| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Lean ground beef; (alternatives- chicken, turkey, veal) |
| 1/2 |
ts |
Ground pepper |
| 3 |
|
Cloves garlic; mashed, (may be increased or decreased depending on personal taste) |
| 1 |
ts |
Mustard seed or ground mustard |
| 2 |
tb |
Tender Quick Morton's Salt; (not hechshered but alternative may be available at kosher market) |
| 1 |
c |
Water |
| 1/2 |
ts |
Wright's Liquid Smoke U-O |
INSTRUCTIONS
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.
Mix all together and refrigerate, covered, for 24 hours, stirring
occasionally. Shape into 1 or 2 rolls (depending on size of cooking pot).
Wrap in heavy foil, tie ends. place in pot, cover with water, boil for 1
hour. Cool - unwrap and slice.
Posted to JEWISH-FOOD digest Volume 98 #027 by Sy Dolnick
<ssd1@csd.uwm.edu> on Jan 15, 1998
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