Best Homemade Salami
|2 lb||ground beef or deer meat|
|2 Tbsp||morton's tender quick salt|
|1 tsp||whole black pepper corns|
|1/2 tsp||ground pepper|
|1/2 tsp||mustard seed|
|1/2 tsp||red pepper flakes|
|1/2 tsp||minced garlic (the jar kind works great)|
Pinched by Pattymelt1952, and 46 more.
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DirectionsCombine all ingredients large bowl and mix well. Shape into two logs and wrap each in tin foil twisting ends tightly. Refrigerate 24 hours. Leave in foil and cover with boiling water. Return to heat, bring water back to a boil and boil for one hour. Remove from water with tongs unwrap, drain water and rewrap. Refrigerate until ready to serve (can also be frozen).