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Salami


5 to 6 lb. ground beef
4 to 6 tsp. Morton Tender Quick salt
4 tsp. Hickory Smoke salt
4 tsp. garlic powder (more or less to taste)
4 tsp. mustard seed
4 tsp. crushed red pepper
1 tsp. cayenne pepper (optional)
1 tsp. crushed black pepper (optional)

Mix all spices together.
Day 1: Mix spices and meat well; cover and refrigerate 24 hours.
Day 2: Mix well, cover and refrigerate 24 hours.
Day 3: Mix well; shape into loaves, cover and refrigerate 24 hours.
Day 4: Place on wire racks on a cookie sheet. Bake in oven at 180 degrees for 4 to 6 hours, or until done.

NOTE:
Do not substitute table salt for the Tender Quick.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.