Reviewed: Feb. 22, 2012

I followed the recipe subbing curing salt and sugar for the sugar-based curing mix. I will make this again and I will increase everything but the meat. (I have gone online and ordered a sugar-based cure) I will also put the mixture in my mixer, add cold water (to bind it together better) and fennel seed and use whole peppercorns. I want a finer grained mixture. I can hardly wait for my cure to get here to make another batch.

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Reviewer:

Deb

Reviewed: Jul. 16, 2011

I think mine didn't turn because of the meat I used. It was very lean ground beef. Turned out more like spicy meatloaf. Not at all like salami. Didn't really have that good of flavor. If I tried it again might add a little sausage and some other spices.

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Reviewer:

tnmater

Cooking Level: Expert

Home Town: Rothbury, Michigan, USA

Living In: Bean Station, Tennessee, USA

Reviewed: Jul. 13, 2011

if you can't find tenderquick i found a substitute using prague powder#1 which is easier to find (at asian markets) it took me about an hour of web searching !! added some whole cumin and toasted my spices before adding them (adding the red pepper flakes last so they wouldnt scorch) and i also added a bit of red wine

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Reviewer:

comrade

Reviewed: Jul. 5, 2011

This was excellent and so easy. Definitely more of a summer sausage than salami. I've made it and shared it with 3 other couples, once at a big party, and have had people truly "wowed" that it was homemade. They don't believe me when I tell them how easy it is! Thanks for sharing!

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Reviewer:

Kate

Home Town: Crown Point, Indiana, USA

Reviewed: Dec. 28, 2010

This was just 'ok'. It helps if you go into this NOT thinking salami, because it really isn't close to salami.

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Reviewer:

Junkerjunk

Reviewed: Nov. 1, 2010

Super, thx! How do you guys store it?

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Reviewer:

BONES380

Cooking Level: Intermediate

Home Town: Port Colborne, Ontario, Canada

Living In: Edmonton, Alberta, Canada

Reviewed: Sep. 5, 2009

OMG! This was so great. I only used 1/2 tsp red pepper b/c I didn't want it to spicy. Will make over again. Thank you for a wonderful recipe.

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Reviewer:

Melanie S.

Cooking Level: Intermediate

Reviewed: Aug. 25, 2009

Absoloutely delicious!! I am so impressed with how simple this is and boy does it ever taste good! Salty and spicy, just the way salami should be. Thanks so much for sharing your recipe!

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Reviewer:

lilaussiemum

Cooking Level: Intermediate

Reviewed: Jun. 19, 2009

Same ingredients, different cooking technique: Wrap each half of the two pounds of meat mixture in the foil - not particularly water proof, either, just snug enough to give it a shape - and then let it sit in the refrigerator for 24 hours. After at least 24 hours, place it in a deep pan (I used a stock pot), cover both logs with cold water, bring it to a boil. Boil for one hour (I reduced to a simmer to keep the steam down). Drain and unwrap the foil, pat the sausage with paper towels, chill before slicing. Really good, and I only turned the logs once in the water, they kind of floated but then again I used 1/2 bison and 1/2 beef.

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