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Homemade Hamburger Salami

Contributed by: Chris WebAdmin. of


  • 5 lb ground beef
  • 5 tablespoon mortons tender quick curing salt
  • 2 1/2 tablespoon garlic powder or fresh garlic
  • 2 tablespoon coarse ground black pepper
  • 1 tablespoon smoked hickory salt or liquid smoke


Mix spices together and add to meat. Mix well. Refrigerate 24 hours.

2nd day - Mix again and refrigerate another 24 hours.

3rd day - Mix again and divide into 4 sections. Shape each section into rolls 8 to 10 inches long. Wrap in nylon net and tie at each end.

Place on oven rack and bake at 150 degrees for 8 hours. Place shallow pan underneath to catch drippings.

Serving Size: Makes 4 Sausages

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