"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Beef Salami Recipe

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This recipe for Beef Salami, by , is from The Feather River Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheryl Towers
Added: Wednesday, October 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
5 lbs. hamburger
5 rounded tsp. Morton Tender Quick, or curing salt
2 1/2 tsp. mustard seed
2 1/2 tsp. coarse ground pepper
2 1/2 tsp. garlic salt
1 tsp. Hickory Smoke Salt, or Liquid Smoke
1 tsp. dry mustard

Directions:
Directions:
Day # 1: Mix, cover and refrigerate.
Day # 2: Mix, cover and refrigerate.
Day # 3: Mix, cover and refrigerate.
Day # 4: Form into four rolls, place on broiler pan or rack in oven.
Bake at 140 for eight hours, rotate every two hours.

Personal Notes:
Personal Notes:
You may use a net around rolls to keep shape.

 

 

 

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