Salami
Yield: 5 Servings
Ingredients:
- 5 lb Hamburger
- 5 ts "Morton" tender quick cure-- --salt.
- 2 1/2 ts Mustard seed
- 3 ts Ground pepper course
- 2 ts Liquid hickory smoke
- 3 ts Garlic salt
Instructions:
Mix well with hands and refrigerate for 24 hours. Mix again and refrigerate for another 24 hours. On the third day mix and shape into rolls approximately 3 inches in diameter. Bake on lowest oven shelf at 225F for 8 hours turning every 2 hours. Can also be made with 3lbs of hamburger and 2lbs of pork roast (fat removed).
