In honor of TODAY, being National Beer Lover’s Day and National Salami Day, here’s Mom’s copycat recipe for…
BEER SALAMI
By Gloria Pitzer, as seen in… The Second Helping Of Secret Recipes, Revised (National Home News, St. Clair, MI; November 1978, p. 16). Per usual, asking only for proper credit if you share this recipe.
INGREDIENTS:
4-lbs hamburger, containing some fat
1 envelope Good Seasons Italian Salad Dressing Mix
1 TB hickory smoked salt (Durkee’s preferred)
3 level TB Morton Tender Quick Curing Salt
1 tsp peppermill ground pepper
½ tsp Anise extract
1 level tsp cumin powder
1 tsp garlic salt
1 TB Worcestershire
8-oz light beer or ale
1 TB dill seeds
½ tsp Anise seeds
1 TB mustard seeds
INSTRUCTIONS:
Mix together in a 4-qt bowl [the 13 ingredients, as listed]. Knead well. [Cover.] Refrigerate 24 hours, repeating mixing process as in the recipe for “Hickory Stix” [same page]…
Refrigerate [covered] mixture 24 hours. Knead mixture 5 minutes and divide into 2 equal portions to [cover and] refrigerate another 24 hours. Repeat this kneading method every 24 hours for 3 days, keeping mixture covered and refrigerated during storage. On 4th day, knead 5 minutes and form mixture…
Form into 4 rolls of equal size. Bake at 225°F for 3 hours, turning every 30 minutes. [When done, let it cool then wrap in freezer paper.] Freeze until needed.
See also…
