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Smokey Salami with Hot Mustard Sauce Recipe

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This recipe for Smokey Salami with Hot Mustard Sauce, by , 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!

Contributor:  
Contributor:  
Chris Hollis

Category:
Category:
 

Salami


Ingredients:  
Ingredients:  
4 pounds ground beef (can use 1/2 beef and 1/2 elk or deer)
cup Morton's Tender Quick Home Meat Cure
2 tablespoons Liquid Smoke
1 teaspoons garlic powder
1 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 225F 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
1 cups apple cider vinegar
1 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 hour.

Personal Notes:
Personal Notes:
This recipe came from my friend Barbara Pugh's mother Bernice Storres.

 

 

 

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