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Beef Salami

(Yields 3 x 600g Rolls)

4 lbs – Ground Beef, Lean

¼ Cup – Morton Tender Quick Meat Cure

2 tsp – Garlic Powder

2 Tb – Liquid Smoke

2 tsp – Mustard Seed, whole

½ tsp – Smoked Paprika

1 tsp – Black Pepper, coarse ground


  • In a mixer, fitted with paddle attachment, mix all ingredients until well combined and meat mixture lightly starts to stick to sides of mixing bowl (about 2 minutes).
  • Wrap and refrigerate for 24 hours.
  • Set oven to 250°F. Remove mixture from fridge and mix meat mixture again for about 2 minutes.
  • Divide mixture and form into 3 separate logs about 8-9” long.
  • Using plastic wrap, wrap logs as tight as possible, using the ends to roll the log tighter and to remove as many air pockets as possible. (It will likely reduce in length as you roll it tighter, and thickness will increase). *Tip: use the tip of a toothpick or cake tester to lightly poke any air pockets on surface so they release, and the roll can get even tighter.
  • Remove plastic wrap and wrap tightly in cheesecloth. Repeat with the remaining 2 rolls.
  • Place wrapped rolls onto a roasting or cooling rack on top of a sheet pan (to allow for airflow).
  • Bake for 4 hours.
  • Remove from oven and immediately remove cheesecloth then allow salami to cool.
  • Wrap and refrigerate or freeze.

Curated by Chef Anna Borys for the November 2023 edition of Cattle Country.

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