Homemade Salami Recipes

Steps:

• Mix together all ingredients in a nonmetal bowl. It is easier to mix the seasoning with the water, then incorporate the meat, using your hands to distribute all spices evenly (like making a meatloaf). A note, based on a review, do not over mix the meat or it will be tough. This is true about any kind of meat, work it just enough to get every thing incorporated.
• I use an ice cream bucket and place a lid on top.
• Refrigerate for 24 hours.
• Remove from bowl and roll into 4 rolls, about 1 1/2 to 2 inches thick.
• Wrap in aluminum foil with shiny side towards meat.
• Punch tiny holes along one side and place in a broiler pan with holes down to drain out liquid.
• Bake at 325 degrees for 1 1/2 hours.
• Remove foil and rewrap in plastic wrap.
• Ready to use or freeze.

Steps:

• 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.
• 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.
• 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.

Steps:

• Preheat the oven to 375 degrees F.
• Place the salami slices on a baking sheet, leaving a bit of space between each slice. Bake until the edges are crispy and stiff, about 10 minutes. Transfer the salami chips to a paper towel-lined plate to remove any excess fat. Serve immediately or store, refrigerated, in an airtight container.

Steps:

• Mix and blend all ingredients using your fingers. Shape into 2-inch patties. Fry until crisp and brown on both sides.

Steps:

• In a large bowl, mix together the ground beef, black pepper, garlic, mustard seed and curing salt until well blended. Divide into 2 or 4 rolls, wrap in aluminum foil, and refrigerate for 24 hours.
• Bring a large pot of water to a boil. Place the wrapped rolls in the water, and simmer for 1 hour over medium to low heat. Remove carefully, and poke holes in the foil to drain. Set aside to cool. Remove foil, and rewrap with new aluminum foil. Refrigerate until fully chilled, about 3 hours. Slice, and use for sandwiches, crackers, salads or just snacking.

Steps:

• Mix all of the ingredients together and knead well with hands to mix.
• Shape into 3 rolls and wrap in foil. Refrigerate overnight.
• Prick bottoms of rolls and bake at 350 on rack over a pan to catch the grease for 1 1/2 hours.