HERB BEEF SALAMI

THE ABSOLUTE BEST SALAMI RECIPE EVER

HERB BEEF SALAMI
HERB BEEF SALAMI

PREP TIME

--

minutes

TOTAL TIME

5

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

5

minutes

SERVINGS

--

servings

Ingredients

  • 4

    LBS GROUND BEEF (I SUBSTITUTE WITH 2LBS VENISON)

  • 1/4

    CUP CURING SALT (I USE MORTON SUGAR CURE BUT DO NOT USE THE SMOKE FLAVORING)

  • 3

    TBLS DRY RED WINE

  • 1

    TSP GARLIC POWDER

  • 2

    TBLS MUSTARD SEED

  • 1

    TBLS DRY BASIL

  • 1

    TBLS OREGANO LEAVES

  • 1

    TSP ONION POWDER

  • 2/3

    CUP GRATED PARMESAN CHEESE

  • 4

    12" X 8" PIECES OF NYLON NETTING ( I GET FROM A SEWING STORE)

Directions

IN LARGE BOWL THOROUGHLY MIX ALL INGREDIENTS COVER AND CHILL FOR 24 HRS. TAKE OUT OF REFRIDGERATOR AND ALLOW TO RETURN TO ROOM TEMPERATURE. DIVIDE INTO FOURTHS. SHAPE EACH INTO A COMPACT 8" LOG AND PLACE ON A 12 X 8 PIECE OF NYLON NETTING, ROLL UP TIGHT AND TIE ENDS WITH TWINE OR THIN WIRE. PLACE IN BROILER PAN WITH RACK AND BAKE FOR 4 HRS AT 225. REMOVE FROM OVEN AND REMOVE NETTING PAT DRY WITH PAPER TOWL AND ALLOW TO COOL. YOU MAY STORE THESE FOR UPTO 3 MONTHS BY WRAPPING IN FOIL AND FREEZING.

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