Beef Salami (Randy Rigg)

5 lb Pure ground beef 5 tb Mortons quick tender cure For meat 2½ tb Mustard seed 2½ tb Hickory smoke salt 4 tb Green pepper 1 tb Pepper corns

Mix well and refrigerate, covered well. The next day knead well, like for bread. Do this for three days. On the 5th day, knead and form into 4 rolls. Place on broiler tray and bake uncovered for 8 hours at 150 degrees. The salami forms it's own casing. Slice to desired thickness when cold.

Your Beef Salami (Randy Rigg) is ready. Buon appetito!