Years ago my family made their own homemade salami. You can enjoy my family’s recipe on how to make your own salami.

2 lbs. ground beef
1/2 tsp. mustard seed
3 Tbsp. Morton Quick Tender Salt
1/2 tsp. black pepper
1/2 tsp. minced garlic

Combine all ingredients. Mix well. Shape into 2 rolls. Wrap in Reynolds Wrap. Tie ends and refrigerate for 24 hours. Do not remove from foil. Place in pan and cover with boiling water. Boil for 1 hour. Remove from pan. Punch holes in foil with fork to drain. Rewrap in foil and refrigerate.

TAGS | Ground Beef

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