U225X / RECIPE ADDITION
Record: CHAT-0240
Added: 2026-09-15
Record link: https://u225x.com/record/CHAT-0240#recipes

The recovered hard-salami excerpt omits the cure identity and a validated fermentation/drying process. This is a clearly different oven-cooked refrigerated salami, not a completed hard-salami method.
This addition is separate from the retained original notes. It is not a claim of a tested batch.

MORTON TENDER QUICK OVEN-COOKED BEEF SALAMI — SMALL REFRIGERATED BATCH
Manufacturer recipe newly supplied to fill incomplete related records. The cure dose, one-pound batch, roll size and oven endpoint are kept together. It is not Robert’s tested summer sausage or a reconstructed fermentation method.
Yield: Two narrow cooked rolls from 1 lb ground beef
Prep / wait: 15 minutes plus an overnight refrigerated cure
Cook: About 50–60 minutes at 325°F; verify 160°F in each roll

INGREDIENTS
- 1 lb ground beef
- 1 1/2 level teaspoons Morton Tender Quick mix, exactly this named product
- 1 teaspoon regular table salt
- 1/2 teaspoon whole mustard seeds
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/8 teaspoon ground nutmeg
- Optional: a few drops of food-grade liquid smoke

METHOD
1. Thoroughly distribute the Tender Quick, ordinary salt and seasonings through the cold beef. Keep this as a one-pound batch using the specified product.
2. Make two slender rolls, approximately 1 1/2 inches in diameter. Wrap and refrigerate overnight at 36–40°F.
3. Remove all wrapping and put the rolls on a broiler pan. Bake in a preheated 325°F oven until both centers measure 160°F, normally about 50–60 minutes.
4. Cool promptly in small portions. Refrigerate within 2 hours, keep at 40°F or below, and use within 3–4 days or freeze. Chill before slicing.

NOTES & STORAGE
- This is the manufacturer’s cooked salami formula, paraphrased with conservative storage wording. It provides a usable alternative to incomplete hard-salami fermentation notes; it is not hard, dry-fermented or shelf-stable salami.
- Do not substitute Cure #1, Cure #2, Fiesta curing salt or regular salt for the specified Tender Quick. Do not apply the whole-muscle Tender Quick rate to this ground-meat formula.

RECIPE BASIS & REFERENCES
Morton: Meat Curing — Beef Salami: https://www.mortonsalt.com/article/meat-curing-beef-salami/
Morton: Tender Quick product limitations: https://www.mortonsalt.com/home-product/morton-tender-quick/