Beef Salami (randy Rigg) Recipe

Ingredients

Directions

1. 5 lb Pure ground beef 5 tb Mortons quick tender cure For meat 2 1/2 tb Mustard seed 2 1/2 tb Hickory smoke salt 4 tb Green pepper 1 tb Pepper corns Mix well and refrigerate, covered well.
2. The next day knead well, like for bread.
3. Do this for three days.
4. On the 5th day, knead and form into 4 rolls.
5. Place on broiler tray and bake uncovered for 8 hours at 150 degrees.
6. The salami forms it's own casing.
7. Slice to desired thickness when cold.