Cissy posted 11/14/98
Salami
4 level tbsp. Morton's Quick Tender Salt
2 1/2 tsp. mustard seed
2 tsp. pepper
2 1/2 tsp. garlic powder
1 tsp. liquid smoke
5 lbs. ground beef or venison
Mix this all together real good. It mixes well in a food processor or mix by hand in glass or plastic bowl. Keep
in refrigerator covered. Knead the following day, then once a day for next two days (3 days total kneading). On the fourth day, form into 4 loaves.
Pat on wire rack on a cookie sheet to catch drippings and bake at 150 degrees for 4 hours. After 4 hours, turn loaves
over and bake 4 more hours; total 8 hours. Wrap in foil, after they cool. Will keep several weeks. Also may befrozen.