Salami
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
Salami
5 lb Hamburger
5 ts "Morton" tender quick cure--salt.
2 1/2 ts Mustard seed
3 ts Ground pepper, course
2 ts Liquid hickory smoke
3 ts Garlic salt
Mix well with hands and refrigerate for 24 hours. Mix again and refrigerate for another 24 hours. On the third day, mix and shape into rolls approximately 3 inches in diameter. Bake on lowest oven shelf at 225F for 8 hours, turning every 2 hours. Can also be made with 3lbs of hamburger and 2lbs of pork roast (fat removed).
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