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Kosher Salami

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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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