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Homemade Salami Recipe

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This recipe for Homemade Salami is from The Turkey Creek High School Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 pounds of lean ground beef
1 tsp hickory curing salt
4 tsp finely ground salt
2 1/2 tsp mustard seed
2 tsp coarse ground black pepper
2 tsp finely ground garlic or garlic powder
Directions:
Directions:
As everyone's taste is different, you might up the pepper, garlic and the mustard seed. I have cut back on the garlic from the first time. Mix all together and put in a glass bowl with a cover. Store in refrigerator for at least 5 days, but no more than 10. Remix EVERY day. Form into rolls like summer sausage. Bake on rack in 300 º oven for 3 hours. Lower oven to 270º for at least three, and up to six hours. The longer it stays, the drier and harder it gets. These rolls can be frozen after cooking. Not before. If you are worried about salt intake, I would suggest eating less, but what the heck, cut back on the plain salt. Remember the salt is actually the preserving agent, so don't expect the product to last as long in the refrigerator after thawing.
Personal Notes:
Personal Notes:
I made homemade salami several years ago. Cured it in the refrigerator for 10 days in salt. Mixed it every day. On the 11th day it was very solid and I made rolls and baked it at 275 degrees for 12 hours. Put a little too much garlic in, but it was otherwise very good. This recipe is from memory.

 

 

 

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