"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." — BLUIC
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sugar-based curing mixture (such as Morton® Tender Quick®)
coarsely ground black pepper
red pepper flakes
liquid smoke flavoring
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.
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.
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.
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.
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.
I used Venison in this recipe instead of ground beef and shared it with the guys I work with. They were all up around the 4.5 to 5.0 with their votes. I will use this recipe again. Great job!
This is an awesome recipe! And so simple! I did increase the onion and garlic powder to 1/2 tsp each. I will definitely make this again and again.
not bad..didnt really taste like salami..but liked it..will try it with pork next time..will make again. thanks..
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 74
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