You may substitute onion salt or garlic salt for the powder in this recipe if you prefer your salami on the salty side. For the recipe to succeed, you must use either curing salt or quick cure.
INGREDIENTS | MAKES 6–8 SMALL ROLLS
5 pounds ground beef
5 teaspoons salt
5 hot peppercorns, crushed
2 teaspoons garlic powder
1½ teaspoons mustard seed
2½ teaspoons hickory
1½ teaspoons smoked salt
2 teaspoons onion powder
5 teaspoons Morton Tender Quick Salt
1 teaspoon salt
2 teaspoons ground caraway seed
Combine all ingredients in a large bowl; knead 5 minutes. Cover tightly with plastic wrap and refrigerate 24 hours.
Knead mixture 5 minutes. Cover tightly with plastic wrap; refrigerate another 24 hours.
Knead 5 minutes then form meat into 6–8 small rolls. Place on a broiler pan and bake 8 hours at 150ºF, turning every hour. Turn oven off; let salami cool on broiler rack while still in the oven until it reaches room temperature.
Wrap tightly in plastic wrap. Refrigerate and slice. Serve on crackers or bread.