Homemade Salami or Beef Stick

Probably 25 years have gone by since my dear neighbor and friend Theresa gave me this recipe and our family has enjoyed it very much. I have also used venison to make this and it has always turned out great. This year I plan to use it at our family Christmas and will make several batches as we are hosting this year and want to have plenty.

You will need:

2 pounds of ground beef
2 T. Morton's " Tenderquick "
1 1/2 t. coarse black pepper
1 1/2 t. liquid smoke
1/4 t. garlic powder
1 T. mustard seed
1C. cold water
Mix altogether in a large bowl until everything is evenly distributed and the water has been absorbed. Divide the mixture in half and form into 2 ropes. Using a large piece of extra wide heavy duty aluminum foil under each half will add to the ease of doing this. Then wrap each rope in the foil and refrigerate overnight.

Preheat the oven to 300 degrees F. Prepare broiler pan by greasing it well or lining it with foil and spraying with nonstick spray. Remove the sausages from their foil wrap and position on the broiling pan. Bake for 1 hour and 20 minutes. Remove from oven and cool. Wrap tightly and keep refrigerated. At serving time slice and serve with crackers.

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