Homemade Salami

Very early in our relationship, Dan and I moved to an old Finn farmhouse on 80 acres in the country west of Carlton, Minnesota (about 35 min. southwest of Duluth).  Our closest neighbors to the west were goat farmers, and I made friends with Betty, the mother.  One day, she took me to a farm with a huge barn with a hayloft, which doubled as a sales/salvage store.  There, I bought about 15 lbs of hamburger that had been rescued from a fire-damaged warehouse (or so I was told).  Betty gave me the salami recipe below, when I complained that I didn’t have a freezer and I wasn’t sure what I was going to do with all the meat.  You can play with the seasonings as I have.  It is wonderful on sandwiches with some spicy mustard.

2 lbs. lean ground beef or ground venison (not too cold because it mixes better when it isn’t so firm)
3 tbsp. Morton Tender Quick (or other curing salt)
2 tbsp. sugar (brown sugar adds a little twist)
1 1/2 tsp. liquid smoke
1/4 tsp. onion powder
1/4 tsp. garlic powder

1.2-1 tsp. red pepper flakes (adjust or omit according to your taste)
1 tsp. mustard seed
1 c. water

(other seasonings I’ve tried are celery salt, rosemary, herbes de province, Sriracha sauce)

Mix all ingredients thoroughly. I use my hands.  Divide into three equal balls and form into salami-shaped rolls that are about 1 1/2-inch to 2 inches through. In a shallow pan (like a lasagna or cake pan) , place a large sheet of aluminum foil, shiny side up.  Put salami rolls on the foil–close, but not touching.  Pull foil edges up and roll them into a tightly sealed seam.  Put in the refrigerator for 24-48 hours.Punch a few holes in the foil opposite the seams with a thin knife. Place on a rack in a shallow pan with the seam sides up. Bake at 325 degrees for 1 1/2 hours. Drain the drippings. Don’t open the foil.  Chill thoroughly in the refrigerator.  Then open foil and enjoy.  Store in fridge in plastic wrap or fresh foil.