Summer Sausage (salami)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Sausage | 3 | Loaves | |
INGREDIENTS
| 6 | lb | REGULAR GROUND BEEF |
| 5 | T | MORTONS QUICK SALT |
| CURING SALT | ||
| 2 1/2 | t | MUSTARD SEED |
| 2 | t | GARLIC POWDER |
| 2 1/2 | t | CRACKED PEPPER |
| 1 | t | HICKORY SALT |
| 1 | t | LIQUID SMOKE |
INSTRUCTIONS
MIX ALL INGREDIENTS WELL IN LARGE BOWL AND REFRIGERATE COVERED OVERNIGHT. MIX ONCE A DAY FOR THE NEXT THREE DAYS. ON FOURTH DAY SHAPE INTO 3 ROLLS ABOUT 1 FOOT LONG. BAKE ON BROILER PAN (FOR DRAINAGE) IN OVEN FOR 8 HOURS AT 150*F. AFTER 4 HOURS TURN AND COOK FOR ADDITIONAL 4 HOURS. COOL AND WRAP IN FOIL. WILL FREEZE WELL. Posted to MM-Recipes Digest V4 #5 by valerie@nbnet.nb.ca (valerie) on Jan 25, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 2819
Calories From Fat: 2210
Total Fat: 245.6g
Cholesterol: 644.1mg
Sodium: 618.4mg
Potassium: 2150.7mg
Carbohydrates: 2g
Fiber: <1g
Sugar: <1g
Protein: 150.5g