Meat Curing –
Beef Salami

Mustard seeds, garlic, nutmeg, and black pepper transform ground beef into homemade salami with the help of Morton® Tender Quick® mix.

  • 1 pound of ground beef
  • 1 1/2 level teaspoons Morton® Tender Quick® 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. Combine all ingredients mixing until thoroughly blended.
  2. Divide in half. Shape each half into slender rolls about 1 1/2 inches in diameter. Wrap in plastic or foil. Refrigerate overnight.
  3. 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.
  4. Store wrapped in refrigerator. Use within 3 to 5 days or freeze for later use.

For Spicy Beef Salami: Substitute 1 1/2 teaspoons Morton® Sausage and Meat Loaf Seasoning mix for 1 teaspoon Morton® Table Salt.