Ground Beef Salami
Serving Size : 1
Ingredients for prepare Ground Beef Salami
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | cups | water |
| 5 | pounds | ground beef |
| 2 | teaspoons | onion powder |
| 2 | teaspoons | crushed red pepper |
| 5 | tablespoons | tender quick meat curing salt |
| 1 | tablespoon | liquid smoke flavoring |
| 2 | teaspoons | garlic powder |
| 2 | teaspoons | mustard seed |
| 1 | teaspoon | coarsely ground pepper |
recipe Ground Beef Salami
Combine water, liquid smoke and spices. Add
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beef. Mix well with hands. Divide mixture into 3 long rolls. Wrap each roll separately in heavy duty
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foil. Fold foil tightly closed down center and on ends. Refrigerate rolls 24 hours. With a
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fork make holes through foil about one inch apart on bottom of rolls (opposite fold). Place rolls
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on rack of broiler pan (the hole pierced part on the underneath). Place hot water in the shallow pan
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of the broiler. Bake rolls on center oven shelf at 325F for 1 1/2
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to 2 hours. Remove foil. Salami will be a fairly bright pink on both the outside and inside.
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Set rolls on rack to drain and cool. Wrap in foil or plastic wrap. Taste improves
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with storage. Store in refrigerator up to 10 days. Store in freezer about one month.
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