Ive made this with 100% beef and 50% each beef and turkey with excellent results. The advantage over commercial salami is a substantial reduction of fat by using lean ground beef or grinding the beef from the lowest fat cuts. Could also be made from ground chicken or veal but I havent tried them. Mix all together and refrigerate, covered, for 24 hours, stirring occasionally. Shape into 1 or 2 rolls (depending on size of cooking pot). Wrap in heavy foil, tie ends. place in pot, cover with water, boil for 1 hour. Cool - unwrap and slice. Posted to JEWISH-FOOD digest Volume 98 #027 by Sy Dolnick <ssd1@csd.uwm.edu> on Jan 15, 1998
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