HAMBURGER SALAMI ROLL 
5 lbs. hamburger
2 1/2 tsp. coarse ground peppercorns
2 1/2 tsp. mustard seeds
2 1/2 tsp. garlic salt
1/2 tsp. garlic powder
5 tsp. Morton's Tender Quick salt, pounded
2 tsp. hickory smoked salt, pounded

Mix well and refrigerate 3 days. Remix every 24 hours. Make into long or short rolls, 3 inches in diameter. Cook in a broiler pan or on a wire rack over pan. The meat must drain as it cooks. Do not seal the bowl you put it in, just cover - let it sit on top. It makes its own crust and needs no casing. Bake at 160 degrees for 8 hours. Turn once after 4 hours.

 

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