Recipe - Kosher Salami

2 pound Lean ground beef;
(alternatives chicken,
turkey, veal)
One half teaspoon Ground pepper
3 Cloves garlic; mashed, (may
be increased or decreased
depending on personal
taste)
1 teaspoon Mustard seed or ground
mustard
2 tablespoon Tender Quick Morton's Salt;
(not hechshered but
alternative may be
available at kosher market)
1 cup Water
One half teaspoon Wright's Liquid Smoke UO

I've made this with 100% beef and 50% each beef and turkey with excellent
results. The advantage over commercial salami is a substantial reduction of
fat by using lean ground beef or grinding the beef from the lowest fat
cuts. Could also be made from ground chicken or veal but I haven't tried
them.

Mix all together and refrigerate, covered, for 24 hours, stirring
occasionally. Shape into 1 or 2 rolls (depending on size of cooking pot).
Wrap in heavy foil, tie ends. place in pot, cover with water, boil for 1
hour. Cool unwrap and slice.

Posted to JEWISHFOOD digest Volume 98 #027 by Sy Dolnick
ssd1@csd.uwm.edu on Jan 15, 1998