Beef Salami 2 pounds ground beef 1/2 teaspoon pepper 1/2 teaspoon mustard seed 1/2 teaspoon minced garlic 3 tablespoons Morton’s Quick Salt Mix all ingredients well and shape into 2 rolls. Wrap in foil and tie ends. Refrigerate for 24 hours. Do not remove foil, and place in boiling water for 1 hour. Remove from water and punch holes in foil to let grease drain. Rewrap and refrigerate for 20 to 30 minutes. Slice before serving.