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Serves/Makes:4 lbs. approx.

  • 5 lbs (2.3 kg). ground beef (least expensive is best)
  • 5 tsp (25 ml). (rounded) Morton Tender Quick Salt
  • 3 tsp (15 ml). whole mustard seed
  • 3 tsp (15 ml). coarse ground pepper
  • 2 tsp (10 ml). Hickory Smoke Salt
  • 2-1/2 tsp (12.5 ml). garlic salt
  • 1 tbsp (15 ml). whole black pepper
  • Place ground beef in a large mixing bowl.
  • In a separate bowl, mix spices together.
  • Gradually add spice mixture to meat, mixing thoroughly with your hands.
  • Cover and refrigerate until next day.
  • On day 2, mix well again. Cover and refrigerate.
  • On day 3, mix again.
  • Form 5 one pound logs and place on a broiler pan.
  • Bake on lower rack of oven at 150 degrees (70 C.) for 8 hours.
  • Turn salami's 1/4 turn every 2 hours.
  • Salami will form its own crust.
  • Freezes well.
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