Salami
Yield
5 servingsPrep
15 minCook
Ready
56 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
ground beef
|
|
| 5 | teaspoons |
curing salt (eg. Morton Tender Quick)
|
* |
| 2 ½ | teaspoons |
mustard seeds
|
|
| 3 | teaspoons |
black pepper
course |
|
| 2 | teaspoons |
liquid smoke
liquid, hickory |
*
|
| 3 | teaspoons |
garlic salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
ground beef
|
|
| 25 | ml |
curing salt (eg. Morton Tender Quick)
|
* |
| 13 | ml |
mustard seeds
|
|
| 15 | ml |
black pepper
course |
|
| 1E+1 | ml |
liquid smoke
liquid, hickory |
*
|
| 15 | ml |
garlic salt
|
|
Directions
Mix well with hands and refrigerate for 24 hours.
Mix again and refrigerate for another 24 hours.
On the third day, mix and shape into rolls approximately 3 inches in diameter.
Bake on lowest oven shelf at 225F for 8 hours, turning every 2 hours.
NOTE: Can also be made with 3 pounds of ground beef and 2 pounds of ground pork roast (fat removed).
