tranum

24 hour Homemade Salami

5# hamburger (not lean)
5 Tbsp liquid smoke
4 to 5 Tblsp Morton Tender Quick
2 Tbsp coarse ground black pepper
2 Tbsp minced garlic (wet from jar is ok )
2Tbsp mustard seeds
Mix all thoroughly in a big bowl. I wear plastic gloves. Refrigerate covered 24 hours. Next day knead mixture then shape into 4 logs about 4x14”. Important to roll tight. Put on baking pan that’s parchment lined. Pan should have 1” or more sides. Bake 300 degrees for 3 hours. Let cool about 10 minutes then wrap each roll in parchment paper and use aluminum foil to double wrap. Refrigerate until well chilled. Serve by slicing. (or use 3# venison & 2# hamburger ). We were skeptical to roll warm meat but it worked & that’s what directions dictated.

During 10 minute cooling time, slightly elevate one side of pan to drain grease away.