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Beef Salami



  • 2 pounds ground beef
  • 1/2 teaspoon pepper
  • 1/2 teaspoon mustard seed
  • 1/2 teaspoon minced garlic
  • 3 tablespoons Morton's Quick Salt


  1. Mix all ingredients well and shape into 2 rolls. Wrap in foil and tie ends. Refrigerate for 24 hours.
  2. Do not remove foil, and place in boiling water for 1 hour.
  3. Remove from water and punch holes in foil to let grease drain. Rewrap and refrigerate for 20 to 30 minutes.
  4. Slice before serving.

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