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 -
- To wind up with less lumpy looking salami, roll the logs wrapped in plastic wrap, then remove the plastic and wrap in netting.
- Turn the salami over half-way through baking so it will brown evenly.
|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|
These early bloomers begin to brighten up our winter garden by the beginning of February and bloom til summer heat begins. I love to see them when I've begun to experience the winter doldrums!
It's now been 5 years since my breast cancer diagnosis, and there is no evidence of recurrence. Had it not been for a screening mammogram, it might well have advanced; the lesion was far back near the chest wall and not palpable. Please, ladies, don't neglect routine cancer screening such as Pap smears, mammograms, and colonoscopies. And visit The Breast Cancer Site - your daily click will help pay for mammograms for folks who might not otherwise be able to afford them!