Beef Salami (randy Rigg) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
-Source: From : Randy Rigg, Date:
3: 01-94 0:29:, Area: Cooking
Directions:
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 its own casing. Slice to desired thickness
when cold.
Source from luhu.jp
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 its own casing. Slice to desired thickness
when cold.
Source from luhu.jp
Tags
Makemeat