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

Salami Recipe

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This recipe for Salami is from Hand - Me - Downs, 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:
Ingredients:  
Ingredients:  
5 lb. ground chuck or venison
5 rounded T. Tender Quick Salt (Morton's)
2½ tsp. mustard seed
2½ tsp. black pepper
2½ tsp. garlic salt
1 tsp. Hickory Smoked salt
Directions:
Directions:
In a large bowl, combine all ingredients. Mix well using hands to blend all ingredients through.
Cover and refrigerate. This will turn gray in color.
Second day: Pour out on surface and knead well.
Third day: Knead again. Meat will begin to break down and blend.
Fourth day: Knead. Divide into rolls.
Place on bottom rack in sheet pan.
Bake 8 hours at 140º - 150º.
Turn every 2 hours. This forms its own casing.
Store in the refrigerator. Can freeze.

 

 

 

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