Salami
From Self-sufficiency
- 2 lbs. ground beef
- 1/4 tsp. salt
- 1/8 tsp. garlic salt
- 2 tbsp. canning salt
- 1/4 tsp. pepper
- 1 tbsp. mustard seed
- 1 tbsp. liquid smoke
- 3/4 c. water
- Mix all ingredients in bowl.
- Make 2 rolls of salami. Wrap each roll in foil. Roll ends up.
- Let stand 24 hours in refrigerator.
- Place rolls in foil in cake pan and bake 1 hour at 350 degrees.
- When done, open ends and tilt cake pan and let drain.
- When cool rewrap and keep in refrigerator or freezer.