HERB BEEF SALAMI

By strip

THE ABSOLUTE BEST SALAMI RECIPE EVER

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)

Details

Cooking time 5mins

Preparation

Step 1

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.