HOMEMADE SUMMER SALAMI RECIPE (courtesy of recipezaar.com)
2 lbs. ground beef
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. mustard powder
2 tbsp. salt
1 c. water
1/2 tsp. liquid smoke
Mix all. Place in a ziploc bag or in a large bowl. Cover with cling/surround wrap. Refrigerate. Curing time is from 3 to 24 hours or more. Bake for 1 1/2 hours at 350 F. Roll mixture into two part. You may sprinkle crushed pepper if you wish. Wrap in foil. Prick holes on one side with a fork. Place in a cake rack over a cookie pan. Water would drip. Cool before you open the salami. Bon Appetit!
NOTE: Am doing another batch right now and I have been curing it since yesterday afternoon at half past two. I plan to cure it for 4 days before baking it really slow at 160 F for 9 hours. It should be more tasty! The mint leaves in the photo BTW is from my mini garden in the city. Ciao!
