On Line Cookbook
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information

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.
found at cooks.com

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.