Best Homemade Salami Recipes
VENISON SALAMI
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.
Provided by Amy Miller
Categories Meat and Poultry Recipes Game Meats Venison
Time P2DT6h45m
Yield 40
Number Of Ingredients 10
Steps:
- Place ground venison in a large plastic bowl or bucket. Add the curing mixture, sugar, peppercorns, mustard seed, ground pepper, garlic powder, onion powder, liquid smoke, and salt. Mix well, then cover tightly and refrigerate for 24 hours.
- On the second day, mix thoroughly, kneading as you would bread for 2 to 3 minutes. Re-cover and refrigerate for another 24 hours.
- On the third day, mix and knead the mixture again for another 2 to 3 minutes. Refrigerate for 1 hour.
- Preheat oven to 250 degrees F (120 degrees C).
- Shape mixture into 2 or 3 round logs, about 4-inches in diameter. Place on a lightly oiled baking tray and bake in preheated oven for five hours, turning halfway through, until the internal temperature reaches 160 degrees F (70 degrees C). Cool and then refrigerate overnight before slicing and serving.
Nutrition Facts : Calories 76.5 calories, Carbohydrate 1.3 g, Cholesterol 48.2 mg, Fat 1.7 g, Fiber 0.2 g, Protein 13.2 g, SaturatedFat 0.6 g, Sodium 552.5 mg, Sugar 0.7 g
BEST HOMEMADE SALAMI
This is great made from deer meat. The Mortons tender quick salt can be hard to find, I ordered it on line.
Provided by Louise Lindler
Categories Meat Appetizers
Time 1h20m
Number Of Ingredients 7
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).
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