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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Smokey Salami with Hot Mustard Sauce Recipe

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This recipe for Smokey Salami with Hot Mustard Sauce is from Robyn's Graduation Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Salami
Ingredients:  
Ingredients:  
4 pounds ground beef (can use 1/2 beef and 1/2 elk or deer)
¼ cup Morton's Tender Quick Home Meat Cure
2 tablespoons Liquid Smoke
1½ teaspoons garlic powder
1½ teaspoons course ground pepper
Directions:
Directions:
Mix all ingredients well, cover, and chill for 24 hours.
Divide into fourths. Shape into compact 8 inch logs. Wrap each log with nylon net cut into 12x18 in sheets. Roll log tightly with net and tie ends with string. Place log on broiling pan with rack. Bake at 225ºF for 4 hours. Remove from oven, take off net and pat with paper towels. Cool, wrap in foil, and refrigerate or freeze.
Serve with hot mustard sauce.
 

Hot Mustard Sauce
Ingredients:  
Ingredients:  
2 cans (1.5 ounces) dry mustard
1½ cups apple cider vinegar
1½ cups sugar
4 eggs, beaten
Directions:
Directions:
Combine in mustard and vinegar and allow to sit overnight. Add sugar and beaten eggs. Pour in small saucepan and simmer on low heat for ½ hour.
Personal Notes:
Personal Notes:
This recipe came from my friend Barbara Pugh's mother Bernice Storres.

 

 

 

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