Beef Salami (randy Rigg)

Serves:

Ingredients:

-Source:
-From: Randy Rigg, Date:
3 01-94 0:29:, Area: Cooking

Method:

5 lb Pure ground beef 5 tb Mortons quick tender cure For meat 2 1/2 tb Mustard seed 2 1/2 tb Hickory smoke salt 4 tb Green pepper 1 tb Pepper corns Mix well and refrigerate, covered well.
The next day knead well, like for bread.
Do this for three days.
On the 5th day, knead and form into 4 rolls.
Place on broiler tray and bake uncovered for 8 hours at 150 degrees.
The salami forms it's own casing.
Slice to desired thickness when cold.