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Home-made salami



I can't believe how simple this is to make!



In a large bowl, thoroughly mix together 4 pounds of lean ground beef (90% lean)with 1/4 cup curing salt, 2 tablespoons of liquid smoke, 1 1/2 teaspoons garlic powder, and 1 1/2 teaspoons of ground pepper. Cover and chill for 24 hours.

Divide chilled mixture into fourths. Shape each into a compact 8" log and place each on a 12 x 18" piece of nylon net.Roll up tightly; tie ends with string. Place logs on broiler pan with a rack and bake in a 225 degree oven for 4 hours.

Remove from oven and take off netting. Pat well with paper towels to absorb excess fat. Cool slightly, then wrap in foil and refrigerate or freeze. Makes about 3 pounds.

The salami keeps in the refrigerator for up to three weeks or can be frozen.

A few tips I learned after making these -
  1. To wind up with less lumpy looking salami, roll the logs wrapped in plastic wrap, then remove the plastic and wrap in netting.
  2. Turn the salami over half-way through baking so it will brown evenly.
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On retreat in Washington DC

The chapel in the retreat center

Washington Retreat House

Retreatants gather toward the end of the weekend

The North Carolina contingnt of the Daughters of St. Francis de Sales


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In memoriam?




The second one is a bit harder to understand. What's with the bottles?



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