Beef Salami
Recipe Summary
Mustard seeds, garlic, nutmeg, and black pepper transform ground beef into homemade salami with the help of Morton® Tender Quick® or Sugar Cure® mix.
- Main Dish
Servings: 1 pound
Ingredients
1 pound of ground beef
1 1/2 level teaspoons Morton® Tender Quick® mix or Morton® Sugar Cure® (Plain) mix
1 teaspoon Morton® Table Salt
1/2 teaspoon mustard seeds
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/8 teaspoon nutmeg
Few drops liquid smoke, if desired
1 1/2 level teaspoons Morton® Tender Quick® mix or Morton® Sugar Cure® (Plain) mix
1 teaspoon Morton® Table Salt
1/2 teaspoon mustard seeds
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/8 teaspoon nutmeg
Few drops liquid smoke, if desired
Directions
Combine all ingredients mixing until thoroughly blended. Divide in half. Shape
each half into slender rolls about 1 1/2 inches in diameter. Wrap in plastic or
foil. Refrigerate overnight. Unwrap.
Bake on broiler pan at 325 degrees F
until a meat thermometer inserted in the center of a roll reads 160 degrees F,
50 to 60 minutes. Store wrapped in refrigerator. Use within 3 to 5 days or
freeze for later use.
Spicy Beef Salami: Substitute 1 1/2 teaspoons Morton® Sausage and Meat Loaf
seasoning mix for 1 teaspoon Morton® Table Salt.
each half into slender rolls about 1 1/2 inches in diameter. Wrap in plastic or
foil. Refrigerate overnight. Unwrap.
Bake on broiler pan at 325 degrees F
until a meat thermometer inserted in the center of a roll reads 160 degrees F,
50 to 60 minutes. Store wrapped in refrigerator. Use within 3 to 5 days or
freeze for later use.
Spicy Beef Salami: Substitute 1 1/2 teaspoons Morton® Sausage and Meat Loaf
seasoning mix for 1 teaspoon Morton® Table Salt.
You may also like:
Morton® Table Salt
Available Sizes:
- 26 oz. plain canister
- 26 oz. iodized canister
- 4 lb. box
Morton® Tender Quick®
Available Sizes:
- 2 lb. bag
Morton® Sugar Cure® (Plain)
Available Sizes:
- 7.5 lb. bag
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