Base Ingredients
5 pounds of 80/20 ground beef (you need the fat)
4 Tbsp -
Morton Tender Quick
Pinch of Kosher salt (I use 3 Tbsp - Mrs. Dash Extra Hot seasoning)
2 tsp -
Fresh Cracked Black Pepper
3 tsp - Liquid hickory smoke (oven cook only)
1 tsp - Garlic powder
1 tsp - Onion powder
2 cups - Water
Tools
Saran wrap
Large Bowl
Wired or wireless oven thermometer
Wire cooling rack
Half sheet pan
Preparation
Mix all of the ingredients in a large bowl. Cover with plastic wrap and place in the fridge for 24 hours. The next day divide into 6 equal portions and using the plastic wrap roll the salami mixture and twist the ends to form the logs. Place the logs on the wire rack over a foil lined half sheet pan.
Preheat the oven or stabilize you grill at 300 degrees. Add wood to you grill for smoke, I like oak or hickory for beef. Place the half sheet pan with the rack and salami in the oven or on the grill. Insert a thermometer into the end of one of the salami's so that the tip is in the middle. Cook the salami until it reaches 150 degrees internal.
This stuff is wonderful! Experiment with it, add oregano and basil for an Italian salami or add hot pepper or chipotle powder for a hot and spicy version. The sky is limit.....Enjoy!