Homemade Salami

Homemade Salami

34 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    1 h 30 m
  • Ready In

    1 d 1 h 45 m
BLUIC
Recipe by  BLUIC

“This homemade salami is good for party trays. It can be served on platter with sliced cheese and crackers, or just eaten in a sandwich.”

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Ingredients

Adjust Servings

Original recipe yields 1 (1-1/2 pound) salami

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Directions

  1. In a large bowl, mix together the ground beef, garlic powder, onion powder, mustard seed, curing salt, black pepper and liquid smoke. Mix in the red pepper flakes if desired. Roll the mixture into a 2 inch diameter log, and wrap tightly in aluminum foil. Refrigerate for 24 hours.
  2. Preheat the oven to 325 degrees F (165 degrees C). Make a few slits in the bottom of the roll to allow the fat to drain when cooking. Place roll onto a broiler pan, and fill the bottom part of the pan with about 1 inch of water to keep the salami moist.
  3. Bake for 90 minutes in the preheated oven. Remove from pan and cool completely before unwrapping the salami. Slice and eat as lunch meat, or serve on a tray with crackers and cheese.

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Reviews (34)

Rate This Recipe
MAGGIE MCGUIRE
83

MAGGIE MCGUIRE

Angela, I'm so glad you posted this recipe. It was given to me by a very dear friend. Over the years it was missplaced, so I'm happy to find it once again. This recipe is more of a summer sausage than a salami. Your proportions of seasonings to curing salt is perfect. The flavor and texture are wonderul. Most people can't believe you made it yourself. Its quality is as good as any butcher and sausage maker's. Goes soooo good with beer on a hot summer day. Thanks again.

Heatheross
75

Heatheross

DO NOT substitute table salt for Curing salt. I did and boy, was it a mistake. Here is my variation of your wonderful recipe after a couple of trials: 1.25 lbs 97% lean ground beef 1.25 lbs lean game meat (I used elk) 2T Curing salt 1/2t garlic powder 1.2t onion powder 1/2t mustard seed 1/2T black pepper dash red pepper flakes 1T liquid smoke my red pepper flakes dominated the meat flavor when I used 1t. I may use more than 1T liquid smoke next time, just based on personal tastes. This doesn't last long around the house, it is sooooo good. I also unwrap the meat after about 10 mins of cooling and let it sit in the turned-off oven to create a drier meat.

Cookie
54

Cookie

Exellent...I used venison/pork mixture. I also increased spices by 1/4 and added a tablespoon of onoin flakes, 1/8 tsp cayenne pepper, and 1/8 tsp of habanero powder. Was really great. Everyone loved it and wanted the recipe. Is really great on a warm evening with a cold beer. I will be making this for a long time to come.

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Nutrition

Amount Per Serving (30 total)

  • Calories
  • 96 cal
  • 5%
  • Fat
  • 8.2 g
  • 13%
  • Carbs
  • 0.2 g
  • < 1%
  • Protein
  • 5.1 g
  • 10%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 486 mg
  • 19%

Based on a 2,000 calorie diet

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