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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Salami   
    Categories: Sausages, Preserving   
         Yield: 5 Pounds   
       
         5 lb Ground beef   
              +=OR=+   
         3 lb Ground beef   
              +=AND=+   
         2 lb Ground pork   
         5 ts Morton tender quick curing   
              - salt   
     2 1/2 ts Mustard seed   
         3 ts Ground pepper; coarse   
              +=OR=+   
         2 ts Crushed red pepper flakes   
         2 ts Liquid hickory smoke   
         3 ts Garlic salt   
       
     Mix well with hands and refrigerate for 24 hours. Mix again   
     and refrigerate for another 24 hours.   
        
     On the third day, mix and shape into rolls approximately 3"   
     in diameter.   
        
     Bake on lowest oven shelf at 225oF for 8 hours, turning   
     every 2 hours.   
        
     From: http://www.recipesource.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... "Let food be thy medicine and medicine be thy food." -- Hippocrates   
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