Grandma K’s Homemade Salami

This recipe hails from my wonderful late mother-in-law (who would be 104 years old!).  No idea where she got the recipe but it’s probably at least 50 years old.  Just guessing.

It’s terrific for a couple of reasons…first of all, people are amazed that you can actually make salami from scratch.  It’s so good that you’d swear it’s from a high end deli.  And, it’s not difficult to put together.  Takes about three days but it freezes beautifully so you can make a couple of batches, freeze them and you’re good to go!
So without further ado…here’s the recipe:

5 lbs medium grade ground beef  (we use 85% lean)
2 1/2 teaspoons mustard seeds
2 1/2 teaspoons coarsely ground pepper
5 rounded teaspoons Morton Tender Quick Salt*
1 teaspoon garlic salt
1 teaspoon hickory smoked salt
Combine all seasoning ingredients and sprinkle over the ground beef.   Mix very well with very clean hands!  Cover and refrigerate for two days mixing/kneading three times during this period.
Shape into five or six firm rolls (knead well).  
Cover a broiler rack with aluminum foil and punch holes in it.  Place rolls on the foil and bake for 8 hours at 170 degrees F.
Remove from the oven and allow to cool.  I gently wipe each roll with a paper towel to remove any grease but there’s really not much at all.  I wrap each roll in waxed paper and then in aluminum foil to freeze.
Everyone who has ever tasted this has requested the recipe.  It’s that good!

*NOTE:  For the hunters out there, you could make an outstanding venison salami using this recipe, don’t you think?  

*Here’s a link to Morton Tender Quick Salt on Amazon in case you need to order it. But it should be available at your local grocery store, too.