Kosher Salami

Photo: flickr user swanksalot

Ingredients

2 pounds Lean ground beef, (alternatives- chicken,

teaspoon Ground pepper

3 Cloves garlic, mashed, (may be increased or decreased depending on personal taste)

1 teaspoon Mustard seed or ground mustard

2 tablespoons Tender Quick Morton's Salt, (not hechshered but alternative may be available at kosher market)

1 cup Water

teaspoon Wright's Liquid Smoke U-O

Preparation

I've made this with 100%% beef and 50%% each beef and turkey with excellent results. The advantage over commercial salami is a substantial reduction of fat by using lean ground beef or grinding the beef from the lowest fat cuts. Could also be made from ground chicken or veal but I haven't tried them.

Mix all together and refrigerate, covered, for 24 hours, stirring occasionally. Shape into 1 or 2 rolls (depending on size of cooking pot).

Wrap in heavy foil, tie ends. place in pot, cover with water, boil for 1 hour. Cool - unwrap and slice.