Homemade Beef Salami

You will need tender quick salt, garlic powder, onion powder, liquid smoke, water, ground beef, and mustard seed.

In a large bowl first combine 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 3 tablespoons Morton's Tender Quick (pictured above).  Stir together.

To your dry mix add 1 cup of water and 2 tablespoons Liquid Smoke (pictured above),

Mix well.  Add 2 tablespoons mustard seed and 2 pounds of beef.

Mix well - I use my hands as you can make sure it is mixed up really good.  If you do use your hands you will want to have some paper towels handy.

Separate out the mixture into 6 equal sized balls (will be close to the size of a softball).

One at a time place a ball in  your hand and form into a loaf/rectangle shape.  Place on a piece of foil - shiny side in.

Fold over the foil, long way first.

Fold over the edges of the foil and roll/fold up to the edges of your loaf.

Do the same folding and rolling the the other side.  Once you have all six done place in the fridge for at least 24 hours.

After your 24 hours flip over each loaf and using a toothpick poke holes all over the bottom of the loaf.

You will need 2-9x13 pans with racks that fit over them.  Pour some water into the pan but not too much as you do not want it touching the racks.

As you can see here it is about 3/4 of an inch of water.

Place your racks on the pans and then your loaves.  You will bake them at 350 for 90 minutes.

Carefully remove them from the oven and let set for about 5 minutes.  You will see a lot of the grease has been pulled into the water and the water helps to keep the loaves from getting to dry.

Place your loaves on several layers of newspaper or paper towels in the fridge for at least 24 hours.

Once your 24 hours after baking is done you will want to redo the foil wraps or place in zip lock baggies.

You can eat this just as is, with cheese and crackers, slice it up and make a sandwich, fry up like breakfast sausage, however you have it ENJOY!!!