Here goes - The recipe I used.
Homemade Beef Salami- TEST THIS 8/20/13
I'm making 1/2 batch Tuesday, 8/20/13 -
Review 8/21/134 - nice texture, a little salty, but good mild salami flavor. Check out Charcuterie book for their seasonings and mimic. I baked mine only 30 minutes to 160°F.
2 lbs ground beef, 20% fat
1 Tbs Morton Tender Quick
2 tsp kosher salt
1 tsp mustard seeds
1 tsp coarsely-ground black pepper
1 tsp gran. Garlic
1/4 tsp Old Bay or Seafood seasoning
SEASONING:
1/4 tsp paprika
1/4 tsp nutmeg
pinch cayenne pepper
pinch powdered hickory smoke flavor (optional)
1. Place all ingredients except the ground beef in a medium size bowl. Add ¼ water and stir.
2. Add grd. Beef and knead by hand to thoroughly blend.
3. Divide into four portions. Shape each into a slender roll about 1 1/2 inches in dia. Wrap in plastic or foil and refrigerate overnight.
4. Unwrap. Bake on broiler pan at 325° until a meat thermometer inserted in the center of roll reads 160° (about 1 hour)
5. When cool, wrap in plastic wrap, then pkg. in Ziploc bags. Store in the frige a week or two, or freeze for later use.
6. Author’s note: This salami makes great sandwiches. Include it on antipasto platters; fry it with eggs for breakfast. Use as a pizza topping.
Source
Source: The Deli Maven’sCookbook, David W. CowlesBook: on my Kindle
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Looking at the seasoning in my Charcuterie book -
Tuscan Salami - in addition to similar ingred. has:
dry milk powder
dextrose
fennel seeds
red wine
Hungarian Salami - in addition to similar ingred. has:
milk powder
Hungarian Paprika
dextrose
white wine
This is going to be fun to play with for a fast recipe to be able to do while traveling.
I posted all above in case anyone else wants to 'play' - with the stipulation - you have to tell me your 'secret' ingredients.