Salami using Morton's Recipe

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   It says for ground beef, but I would think that any meat would do well, especially venison....naturally, those of us with smokers can omit the liquid smoke ~ 

http://www.mortonsalt.com/recipes/RecipeDetail.aspx?RID=115

 Beef Salami  

Prep Time: 20 minutes; refrigerate overnight 

Servings: 1 pound
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Ingredients 

1 pound of ground beef
1 1/2 level teaspoons Morton Tender Quick mix or Morton Sugar Cure (Plain) mix
1 teaspoon Morton Table Salt
1/2 teaspoon mustard seeds
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/8 teaspoon nutmeg
Few drops liquid smoke, if desired   

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Directions

Combine all ingredients mixing until thoroughly blended. Divide in half. Shape each half into slender rolls about 1 1/2 inches in diameter. Wrap in plastic or foil. Refrigerate overnight. Unwrap.

Bake on broiler pan at 325 degrees F until a meat thermometer inserted in the center of a roll reads 160 degrees F, 50 to 60 minutes. Store wrapped in refrigerator. Use within 3 to 5 days or freeze for later use.

I'll probably try this before too long, either with ground beef or with venison - or perhaps a combination.....