So the other day I was going through my old recipe box, looking for inspiration, when I found two recipes for sandwich meat. I had made these years ago and they were good tasting. Both use hamburger as a base and the other ingredients are those most have on hand or are easy to find in the grocery store.
Summer Sausage
2 lbs. hamburger
1 cup water
2 tsp. liquid smoke
1/2 tsp. pepper
1/2 tsp. onion powder
1/4 tsp. garlic powder
1 tsp mustard seed
3 Tbsp. Morton's Tender Quick Cure Salt
Mix all the ingredients together. Roll into firm rolls. Wrap in foil with the shiny side out. Refrigerate for 24 hours. Punch holes in the bottoms of the rolls with a fork. Place the rolls on a rack in a baking pan. Bake at 325 degrees for 1 hour and 35 minutes.
Salami
2 lbs. hamburger
3 Tbsp. Morton's Tender Quick Cure Salt
1 tsp. pepper
1/4 tsp. mustard seed
1/8 tsp. garlic salt
1/4 tsp. peppercorns
1 cup water
Mix all ingredients thoroughly and form rolls. Wrap the rolls in aluminum foil. Refrigerate for 24 hours. Place rolls in a Dutch oven, cover with water and bring to a boil. Gently boil for 1 hour. Drain and rewrap.
If memory serves, I made 3 rolls out of one batch of either meat. These sandwich meats are not going to taste exactly like store bought summer sausage or salami. But they will make some seriously good sandwiches. And both freeze well. I'm going to order some hamburger on my grocery order in two weeks, and get some Tender Quick. I think I have everything else on hand. Sure beats that packaged stuff at the store.