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Meats & Seafood - Salami

  • 2 pounds ground beef
  • 1 tablespoon whole mustard seed
  • 1/8 teaspoon garlic powder
  • 1 teaspoon whole peppercorns
  • 2½ tablespoons Morton’s Tender Quick
  • 1 cup water
  • 1½ teaspoons Liquid Smoke
  • 1 teaspoon onion powder

Mix all ingredients well. Shape into two rolls. Wrap each with aluminum foil, shiny side next to meat. Refrigerate for 24 hours.
Using an ice pick, make several holes through the aluminum foil near the bottom of each roll to allow liquid to drain while baking.) Place rolls on cookie sheet and bake at 350° for 1½ hours. When rolls are cool, remove the aluminum foil and wrap in plastic wrap. Will keep in the refrigerater for several days and freezes well.
Serve on a platter with assorted crackers, or salami makes delicious sandwiches.
Submitted By: Betty J. Riddle
Franklin Farmers Co-op
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