Grassfed Beef Salami
Monday, July 28, 2008
Grassfed Beef Salami
You will need:
2 pounds Williams Grassfed ground beef
¼ teaspoon pepper
¼ teaspoon onion salt
½ teaspoon garlic powder
1 tablespoon mustard seed
2 tablespoons Morton tender quick salt
¾ cup water
1 tablespoon liquid smoke
Mix all ingredients in a large bowl. Shape into roll. Wrap in heavy duty aluminum foil. Punch holes all over with fork. Refrigerate for 24 hours. Bake at 350 degrees for one hour on rack still in foil. After cool, add another layer of aluminum foil and refrigerate for another 24 hours. Makes two pounds and can be frozen.
Radona's Comments:
Fall is just around the corner and this recipe is perfect for so many autumn activities! It is a great snack for when we work cattle, chop firewood, or watch football! I try to make six pounds at a time so I can keep plenty in the freezer to have on hand!
Jason's Comments:
This salami with sliced cheese and crackers is my favorite late night supper after playing men's league basketball or attending a meeting. My brother loves it in scrambled eggs.
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