MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Salami
Categories: Sausages, Preserving
Yield: 5 Pounds
5 lb Ground beef
+=OR=+
3 lb Ground beef
+=AND=+
2 lb Ground pork
5 ts Morton tender quick curing
- salt
2 1/2 ts Mustard seed
3 ts Ground pepper; coarse
+=OR=+
2 ts Crushed red pepper flakes
2 ts Liquid hickory smoke
3 ts Garlic salt
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"
in diameter.
Bake on lowest oven shelf at 225oF for 8 hours, turning
every 2 hours.
From: http://www.recipesource.com
Uncle Dirty Dave's Archives
MMMMM
... "Let food be thy medicine and medicine be thy food." -- Hippocrates
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