Homemade Salami Recipe - Allrecipes.com
Homemade Salami Recipe
  • READY IN 1+ days

Homemade Salami

Recipe by  

"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 Edit and Save

Original recipe makes 1 (1-1/2 pound) salami Change Servings
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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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr 30 mins
  • READY IN 1 day 1 hr 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 08, 2003

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.

 
Most Helpful Critical Review
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.

 

38 Ratings

Feb 04, 2008

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.

 
Apr 15, 2006

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.

 
Jun 22, 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.

 
Dec 14, 2006

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!

 
Dec 28, 2003

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.

 
Jan 15, 2007

not bad..didnt really taste like salami..but liked it..will try it with pork next time..will make again. thanks..

 

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Nutrition

  • Calories
  • 96 kcal
  • 5%
  • Carbohydrates
  • 0.2 g
  • < 1%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 486 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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