Best Homemade Salami Recipes

HOMEMADE SALAMI

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.

HOMEMADE SUMMER SAUSAGE AKA SALAMI

Steps:

• Mix together all ingredients in a nonmetal bowl. It is easier to mix the seasoning with the water, then incorporate the meat, using your hands to distribute all spices evenly (like making a meatloaf). A note, based on a review, do not over mix the meat or it will be tough. This is true about any kind of meat, work it just enough to get every thing incorporated.
• I use an ice cream bucket and place a lid on top.
• Refrigerate for 24 hours.
• Remove from bowl and roll into 4 rolls, about 1 1/2 to 2 inches thick.
• Wrap in aluminum foil with shiny side towards meat.
• Punch tiny holes along one side and place in a broiler pan with holes down to drain out liquid.
• Bake at 325 degrees for 1 1/2 hours.
• Remove foil and rewrap in plastic wrap.
• Ready to use or freeze.

BEST HOMEMADE SALAMI

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).

HOMEMADE SALAMI

Steps:

• Mix all of the ingredients together and knead well with hands to mix.
• Shape into 3 rolls and wrap in foil. Refrigerate overnight.
• Prick bottoms of rolls and bake at 350 on rack over a pan to catch the grease for 1 1/2 hours.

HOMEMADE BEEF SALAMI

Steps:

• 1. Mix all ingredients well. Divide into two parts, and mold each part into a log. Wrap each part in foil. Twist or tie ends tightly. Refrigerate for 24 hours, then put in a large pan of boiling water. When the water returns to a boil, boil for 1 hour. Remove from water and poke holes in the bottom of the foil with a fork, then let drain. Refrigerate again for 24 hours. Salami may be sliced for sandwiches, cubed or sliced for an appetizer tray, or eaten as a quick snack.

HOMEMADE SALAMI

Steps:

• 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. 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 lunchmeat, or serve on a tray with crackers and cheese. (Original recipe yield 1 (1-1/2 pound) salami)