Beer Salami **** 1/96

Categories:
ground beef

4 lb very lean ground beef
1 envelope good seasons
1 italian salad dressing mix
1 tablespoon hickory smoked salt
3 tablespoon quick curing salt
1 teaspoon freshly ground pepper
1/2 teaspoon anise extract
1 teaspoon cumin powder
1 teaspoon garlic salt
1 tablespoon worcestershire sauce
8 oz beer
1 tablespoon dill seeds
1/2 teaspoon anise seeds
1 tablespoon mustard seed

1. In a large bowl combine all ingredients, knead well, cover and refrigerate for 24 hours. 2. Knead 5 minutes, divide into 2 equal portions, cover and refrigerate another 24 hours. 3. Repeat this kneading method every 24 hours for 3 days, keeping mixture covered and refrigerated during storage. 4. Roll into 4 rolls of equal size, place on a broiler pan and bake in a preheated 250 degree oven for 3 hours, turning every 30 minutes. Cool completely. Freeze until needed.

Yield: 4 1 lb rolls