This blend of spices and peppers creates two 1 pound salamis. This mix can be used with ground chicken, turkey, pork, venison, or meat of your choice.
Mix 2 lbs. lean ground beef with salami mix and ½ cup water. After mixing, divide in two and roll into a 2-inch diameter log wrapping in aluminum foil. Refrigerate 24 hours. With a fork, poke a few holes in each log then place in a large pot of water. Bring to a boil, then cover and gently boil for one hour. Remove from water then unwrap and pat dry. Rewrap in foil and refrigerate overnight. Alternate oven directions are also given.
*Manufactured in a facility that uses wheat, dairy, soy, and egg.