Sweet & Spicy Smoked Salami

• 2 lbs ground sirloin (85/15 no leaner than this)
• 1 tablespoon Morton Tenderquick curing salt
• 2 tablespoons Worcestershire sauce
• 1 tablespoon freshly ground black pepper
• 2 teaspoons whole mustard seed
• 1 teaspoon red pepper flakes (barely 1)
• 1 teaspoon whole black peppercorns (I often my 5280 spice mix)
• 1 teaspoon crushed garlic
• 2 tbls brown sugar
• 1-2 tablespoons honey

1. In a large glass bowl combine the beef, curing salt, worcestershire, pepper, mustard, red pepper flakes and peppercorns. Use your hands to gently distribute the ingredienjts through the meat. Divided the meat into 2 - 3 logs. Cover The logs tightly with plastic wrap with plastic wrap and refrigerate for 2 days.
2. When ready to cook, unwrap the sausage and drizzle with the honey. Start the Traeger on Smoke and place the meat directly on the grill grate, close the lid and smoke for 2 hours, then turn heat to 250 and cook 1 hour or until internal temperature of the salami reads 160 degrees F with a meat thermometer.
3. Allow the sausage to cool completely before slicing and serving.

ground sirloin, curing salt, worcestershire sauce, freshly ground black pepper, red pepper, whole black, garlic, brown sugar, honey

Taken from www.epicurious.com/recipes/member/views/sweet-spicy-smoked-salami-53010801 (may not work)