"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Salami (Homemade) Recipe

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This recipe for Salami (Homemade), by , is from The Stevens Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Robin Beaver


2 lbs. very lean hamburger
2 tsp. Liquid Smoke, or slightly more
1 T. mustard seed
1/2 tsp. garlic powder
1/2 tsp. ground pepper
1 T. dehydrated onion (or 1/2 tsp. onion powder)
1 T. brown sugar
2 T. Morton Tender Quick salt (or slightly less!)
1 cup water

Mix all ingredients well.

Form into two or three “logs” (about 2 inches wide). Roll the logs tightly in heavy aluminum foil, shiny side down, and tightly twist ends. Refrigerate for 24 hours.

Now, place the logs in a baking dish (9 x 12 glass shallow dish) and pour some hot water over the logs (maybe half way up).

Bake at 350 degrees for 1 hour, 15 minutes.

Remove the logs and cool. Open ends of foil and pour off the juice. Wrap in clean foil and store in the refrigerator for 24 hours before using. Slice and serve with crackers.

Personal Notes:
Personal Notes:
Don't skimp on the mustard seed -- it's an important ingredient. Tender Quick is generally found in the "salt" section of the grocery store. It's another important ingredient.

This salami is so much fun (and easy) to make and delicious! Just make sure you start a few days in advance of the party.
Hot or sweet-hot mustard goes great with this.




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