Recipe: Home Made Salami

Here you go, Margo. I have not tried this recipe myself.
Let us know how it works :0)

Home Made Salami

2 lbs. ground beef
1/2 tsp. mustard seed
3 Tbsp. Morton Quick Tender Salt
1/2 tsp. black pepper
1/2 tsp. minced garlic

Combine all ingredients. Mix well.

Shape into 2 rolls. Wrap in Reynolds Wrap.

Tie ends and refrigerate for 24 hours.

Do not remove from foil. Place in pan and cover
with boiling water. Boil for 1 hour.

Remove from pan. Punch holes in foil with fork to
drain. Rewrap in foil and refrigerate.