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Easy Beef Salami

4 lbs ground hamburger beef
1 t garlic powder
1 t onion powder
1 t ground cumin
2 t chile powder
2 t crushed dry red pepper
5 t salt
2 T mustard seed
1 T dry oregano leaves
1 T dry basil leaves
2/3 cup parmesan cheese
1 T whole peppercorns
1 4-oz can diced green chiles
3 T dry sherry

Mix all the dry ingredients thoroughly. Break up 1 pound of the
meat into the bottom of a large pan. Sprinkle a quarter of the
dry seasoning evenly over meat. Then add a quarter of the chiles.
Continue by quarters with balance of meat, spices, and chiles. Pour
sherry over meat. Now, mix by hand 15 minutes. After mixing, press
meat mixture down flat in pan, cover with lid, and place in
refrigerator about 12 hours.

After it has cooled, divide meat into four parts and form each into
a roll 8 inches long. Place each roll into a 10-by-12-inch piece
of net material. Twist and secure each end of netting with a metal
fastener (such as seals a package of bread). Place rolls on a rack
over a shallow pan to catch drippings and bake in a 225-degree oven
for 4 hours.

Allow rolls to cool and place in a paper bag (don't put in a plastic
bag or salami will sweat). Salami will keep in the refrigerator at
least two weeks and will freeze for two months. To serve, slice


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