Best Best Homemade Salami Recipes

VENISON SALAMI

Venison Salami image

This is my grandmother's recipe for homemade salami, you can use ground beef also if you don't have any venison around. It's worth the effort to make it.

Provided by Amy Miller

Categories Meat and Poultry Recipes Game Meats Venison

Time P2DT6h45m

Yield 40

Number Of Ingredients 10

Ingredients

5 pounds ground venison
2 ½ tablespoons sugar-based curing mixture (such as Morton® Quick Cure®)
2 tablespoons white sugar
3 tablespoons cracked peppercorns
4 teaspoons mustard seed
2 teaspoons ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons hickory-flavored liquid smoke
1 ½ teaspoons salt

Steps:

Place ground venison in a large plastic bowl or bucket. Add the curing mixture, sugar, peppercorns, mustard seed, ground pepper, garlic powder, onion powder, liquid smoke, and salt. Mix well, then cover tightly and refrigerate for 24 hours.
On the second day, mix thoroughly, kneading as you would bread for 2 to 3 minutes. Re-cover and refrigerate for another 24 hours.
On the third day, mix and knead the mixture again for another 2 to 3 minutes. Refrigerate for 1 hour.
Preheat oven to 250 degrees F (120 degrees C).
Shape mixture into 2 or 3 round logs, about 4-inches in diameter. Place on a lightly oiled baking tray and bake in preheated oven for five hours, turning halfway through, until the internal temperature reaches 160 degrees F (70 degrees C). Cool and then refrigerate overnight before slicing and serving.

Nutrition Facts : Calories 76.5 calories, Carbohydrate 1.3 g, Cholesterol 48.2 mg, Fat 1.7 g, Fiber 0.2 g, Protein 13.2 g, SaturatedFat 0.6 g, Sodium 552.5 mg, Sugar 0.7 g

HOMEMADE SALAMI

Homemade Salami image

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.

Provided by BLUIC

Time P1DT1h45m

Yield 30

Number Of Ingredients 8

Ingredients

2 pounds ground beef
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon mustard seed
2 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
1 tablespoon coarsely ground black pepper
1 teaspoon red pepper flakes
1 teaspoon liquid smoke flavoring

Steps:

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.
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.
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.

Nutrition Facts : Calories 96.5 calories, Carbohydrate 0.2 g, Cholesterol 25.7 mg, Fat 8.2 g, Fiber 0.1 g, Protein 5.1 g, SaturatedFat 3.3 g, Sodium 485.8 mg

BEST HOMEMADE SALAMI

Best Homemade Salami image

This is great made from deer meat. The Mortons tender quick salt can be hard to find, I ordered it on line.

Provided by Louise Lindler

Categories Meat Appetizers

Time 1h20m

Number Of Ingredients 7

Ingredients

2 lb ground beef or deer meat
2 Tbsp morton's tender quick salt
1 tsp whole black pepper corns
1/2 tsp ground pepper
1/2 tsp mustard seed
1/2 tsp red pepper flakes
1/2 tsp minced garlic (the jar kind works great)

Steps:

1. Combine all ingredients large bowl and mix well. Shape into two logs and wrap each in tin foil twisting ends tightly. Refrigerate 24 hours. Leave in foil and cover with boiling water. Return to heat, bring water back to a boil and boil for one hour. Remove from water with tongs unwrap, drain water and rewrap. Refrigerate until ready to serve (can also be frozen).

THE BEST HOMEMADE SPAGHETTI SAUCE EVER. PERIOD.

The Best Homemade Spaghetti Sauce Ever. Period. image

When I found my Taste of Home magazine in my mailbox, I was excited to try this slow cooker recipe for "Stamp of Approval Spaghetti Sauce" Orginally submitted by Melissa Taylor of Higley AZ. This sauce is the best stuff I have ever tasted- there is no comparison in taste between store bought and this! Everyone that I made it for, my hubby, son, sister, mom and dad loved it and I (shamefully) ate 2 bowls full of plain sauce before serving! Just try it. Notice- It makes a BIG crock pot full of sauce!

Provided by Amanda

Categories Sauces

Time 8h30m

Yield 12 serving(s)

Number Of Ingredients 18

Ingredients

2 lbs ground beef
3/4 lb bulk Italian sausage (I used 1 lb.)
4 medium onions
8 garlic cloves, Minced
4 (14 1/2 ounce) cans diced tomatoes (with liquid)
4 (6 ounce) cans tomato paste
1/2 cup water
1/4 cup sugar
1/4 cup Worcestershire sauce
1 tablespoon canola oil (I used Olive Oil )
2 teaspoons dried basil
1 teaspoon dried oregano
4 bay leaves
1 teaspoon rubbed sage (I used ground )
1/2 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
hot cooked spaghetti

Steps:

In a Dutch oven. cook the beef, sausage, onions and garlic over medium heat until meat is no longer pink; drain.
Transfer to a 5-qt slow cooker.
Stir in the tomatoes, tomato paste, water, sugar, Worcestershire sauce, oil and seasonings.
Cover and cook on low for 8 hours or until bubbly.
Discard bay leaves.
Serve with Spaghetti.