Recipe by Amy Miller
"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."
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2 1/2 tablespoons
sugar-based curing mixture (such as Morton® Quick Cure®)
ground black pepper
hickory-flavored liquid smoke
1 1/2 teaspoons
I have made this before ... it's a great to serve with crackers and cheese. After mixing the ingrediants though, I roll it into logs then wrap each log in plastic wrap and let sit in the fridge for 24 hours before baking.
I think this is a great recipe! The only change I would suggest for those who think it comes out dry is to wrap the logs in tinfoil and poke tiny holes in the foil. That way some of the moisture can escape but the meat will not be as dry. It will still firm up nicely and once unwrapped and cooled for a few minutes before putting in the fridge, it will still have a great color and texture.
I have made this many times and it freezes very well.
With following the recipe exactly, the salami logs were very dry and not much taste. Will try another recipe next time.
This is a great recipe
Very good recipe. Years ago I had a very similiar recipe but unfortunately lost it. This one is almost identical. For those who think it turns out dry here's a tip. Venison no matter what you do will always be dry! I make mine with 4 lbs venison and 1 lb beef or pork (whichever you prefer). Just helps add some fat and adds a little flavor as well!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories from Fat: 16
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