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Twenty-Four Hour Salami (Sioux County Salami) Recipe

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This recipe for Twenty-Four Hour Salami (Sioux County Salami), by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Freda Humble from Donna Jo Smith
Added: Wednesday, January 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 Cups Water
5 Lbs. Ground Beef (or antelope or venison)
1/2 Tsp. Mustard seed or Dry Mustard
1/4 Tsp. Pepper
1 Tbsp. Liquid Smoke
1-1/2 Tsp. Garlic Salt
1 Tsp. Onion Salt
6 Tbsp. Morton Tender-Quick Meat Curing Salt

Directions:
Directions:
Combine water and liquid smoke; add to beef and mix well. Combine garlic salt, onion salt, dry mustard, curing salt and pepper; add to meat and mix well with hands. Divide mixture in half. Shape into long rolls, about 2-1/2 inches in diameter. Wrap each roll separately in heavy duty aluminum foil. Fold tightly and seal ends. Refrigerate rolls for 24 hours. Puncture rolls with tines of a fork opposite folds. Place rolls on a rack inside a large, shallow pan (to catch drippings) and place on top shelf in a 235 oven. Place small amount of hot water in pan on lower oven shelf to create steam. Bake 2 hours. Remove foil from rolls. Salami will be light pink on both outside and inside. Set rolls on rack to drain and cool. Rewrap in foil or plastic wrap and store in the refrigerator.

Personal Notes:
Personal Notes:
Really Good!

 

 

 

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