Summer Sausage (Salami)

Categories: Sausage, Val's, Beef
Yield: 3 Loaves

6 lb REGULAR GROUND BEEF
5 tb MORTONS QUICK SALT
(CURING SALT)
2 1/2 ts MUSTARD SEED
2 ts GARLIC POWDER
2 1/2 ts CRACKED PEPPER
1 ts HICKORY SALT
1 ts LIQUID SMOKE

MIX ALL INGREDIENTS WELL IN LARGE BOWL AND REFRIGERATE COVERED OVERNIGHT.
MIX ONCE A DAY FOR THE NEXT THREE DAYS. ON FOURTH DAY SHAPE INTO 3 ROLLS
ABOUT 1 FOOT LONG. BAKE ON BROILER PAN (FOR DRAINAGE) IN OVEN FOR 8 HOURS
AT 150*F. AFTER 4 HOURS TURN AND COOK FOR ADDITIONAL 4 HOURS. COOL AND
WRAP IN FOIL. WILL FREEZE WELL.

Posted to MM-Recipes Digest V4 #5 by valerie@nbnet.nb.ca (valerie) on Jan
25, 1999

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