Homemade Salami

By Addie

"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."

Ingredients

• 2 pounds ground beef
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon mustard seed
• 2 tablespoons sugar-based curing mixture (such as Morton Tender
• 1 tablespoon coarsely ground black pepper
• 1 teaspoon red pepper flakes (optional)
• 1 teaspoon liquid smoke flavoring

Preparation

Step 1

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.
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REVIEWS:

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.

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.

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.

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.

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!

Not bad..didnt really taste like salami..but I liked it. I will try it with pork next time..will make again. Thanks..

Absoloutely delicious!! I am so impressed with how simple this is and boy does it ever taste good! Salty and spicy, just the way salami should be. Thanks so much for sharing your recipe!

This was fun to make and share. My friends were impressed that you could make salami at home. :)

This was excellent - dry and spicy. The family liked it very much. Excellent with cheese and crackers. I would definitely slice it uniformly with my electric slicer before serving to guests, as the log shape was not very appealing.

OMG! This was so great. I only used 1/2 tsp red pepper b/c I didn't want it to spicy. Will make over again. Thank you for a wonderful recipe.

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.

I think mine didn't turn because of the meat I used. It was very lean ground beef. Turned out more like spicy meatloaf. Not at all like salami. Didn't really have that good of flavor. If I tried it again might add a little sausage and some other spices.

This was excellent and so easy. Definitely more of a summer sausage than salami. I've made it and shared it with 3 other couples, once at a big party, and have had people truly "wowed" that it was homemade. They don't believe me when I tell them how easy it is! Thanks for sharing!

This was just 'ok'. It helps if you go into this NOT thinking salami, because it really isn't close to salami.

Have made this recipe many times & everyone who has tried it, loved it & wanted the recipe. Thank You for sharing it.

The flavor was off. My husband didn't like it as it left a bad aftertaste. I ended up throwing out most of it. I followed the directions to the T.

This looked like such an interesting recipe I had to try it. It turned out wonderful. Will for sure make again

This was impressive- really tasted like salami and had similar texture.

I missed something on this recipe. It was time consuming and didn't taste like sausage at all. We make all of our sausage from scratch and don't know what I could have done to change this one to make it better.

We enjoyed this very much. Some of my children were surprised that Salami could be made at home. I liked it because I knew exactly what was in it. This taste very good. Great snack with crackers and cheese too!

Excellent. Have made it several times for parties and serve with cheese and crackers!

This was just okay. The log turns brown after baking, so if your not used to eating brown salami, this recipe is not for you. Looks more like sausage than salami. However, the combined spices made for a decent flavor. But I also tripled the garlic.

Wonderful! A great blend of spices to create a very flavorful, moist sausage.