| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Appetizers, Beef |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Water |
| 5 |
lb |
Ground beef |
| 2 |
ts |
Onion powder |
| 2 |
ts |
Crushed red pepper |
| 5 |
tb |
Tender Quick meat curing salt |
| 1 |
tb |
Liquid smoke flavoring |
| 2 |
ts |
Garlic powder |
| 2 |
ts |
Mustard seed |
| 1 |
ts |
Coarsely ground pepper |
INSTRUCTIONS
Combine water, liquid smoke and spices. Add beef. Mix well with hands.
Divide mixture into 3 long rolls. Wrap each roll separately in heavy duty
foil. Fold foil tightly closed down center and on ends. Refrigerate rolls
24 hours. 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 hot water in the shallow pan of
the broiler. Bake rolls on center oven shelf at 325 degrees for 1 1/2 to 2
hours. Remove foil. Salami will be a fairly bright pink on both the outside
and inside. Set rolls on rack to drain and cool. Wrap in foil or 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 ground turkey meat. Also a combination of
beef and turkey. I gave this recipe to my cousin who made it using half
ground pork and ground venison and she said it was wonderful.
Recipe by: Iris Dunaway Posted to EAT-L Digest by "Iris E. Dunaway"
<hister@JUNO.COM> on Jul 6, 1997
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