SMOKED SALAMI

* 5 LBS. of hamburger
* 5 LBS. pork sausage (fresh ground pork seasoned with Hi Mountain Sausage Seasoning)
* Morton Tender Quick Salt
* Minced Garlic
* Fresh minced garlic
* Coarse black pepper
* Mustard seeds
* Liquid Smoke
* Water Crushed dried hot pepper

Mix hamburger and pork sausage together then mix in;

* 8 TBLSP. of Morten Tender Quick Salt
* 2 1/2 TEASP. Coarse black pepper
* 3 Mustard Seeds
* 4 TBLSP Liquid Smoke
* 3 TBLSP Dried crushed red pepper (the more hot peppers you put in the hotter it gets!)
* 1 Cup of water

Mix together with meat in a bowl. Cover and let stand over night in refrigerator. Afterwards, you can stuff the meat in 3 1/2" casings which is about 2 1/2" at 24" and smoke in a smoker for 5-6 hours. I recommend using peacan wood for smoke flavor. Instead of using a smoker you can use a oven. If using the oven, shape the meat into rolls, wrap in foil and bake for 1 1/2 hours at 350 degrees (preheated oven). Put a drip pan under logs of meat. Great for snacks or any time.

Submitted By: Ernest Cummings