Best 5 Best Homemade Salami Recipes

Salami, a cured sausage, is a delicious and versatile meat that can be enjoyed in many ways. Its distinct tangy flavor and unique soft texture are perfect for slicing and adding to sandwiches, salads, or charcuterie boards. If you're looking to make your own salami at home, there are a few things you'll need to know to ensure that your homemade salami is a success.

Check out the recipes below so you can choose the best recipe for yourself!

HOMEMADE SUMMER SAUSAGE AKA SALAMI

Homemade Summer Sausage Aka Salami image

This recipe is as old as the hills. I've made it for the last 50 years and it was old when I got it. I thought it would be a good addition, so that young cooks can see how easy it is to make a basic sausage. You can play with it, add more spice or whatever. I do suggest trying it as written first. Just as good as what you can buy, but you know what is in there. I make a double recipe and then freeze it. It is really easy and quick to whip this up and costs a lot less than store bought. Prep time does not include sitting in the fridge for 24 hours.

Provided by morelhunter

Categories Meat

Time 1h40m

Yield 4 rolls

Number Of Ingredients 8

Ingredients

2 lbs ground beef
1 cup water
1/2 teaspoon liquid smoke
1/2 teaspoon onion powder
1/2 teaspoon coarse black pepper
1/2 teaspoon garlic powder
1/2 teaspoon mustard seeds
2 tablespoons quick curing salt (Mortons Tender Quick salt)

Steps:

Mix together all ingredients in a nonmetal bowl. It is easier to mix the seasoning with the water, then incorporate the meat, using your hands to distribute all spices evenly (like making a meatloaf). A note, based on a review, do not over mix the meat or it will be tough. This is true about any kind of meat, work it just enough to get every thing incorporated.
I use an ice cream bucket and place a lid on top.
Refrigerate for 24 hours.
Remove from bowl and roll into 4 rolls, about 1 1/2 to 2 inches thick.
Wrap in aluminum foil with shiny side towards meat.
Punch tiny holes along one side and place in a broiler pan with holes down to drain out liquid.
Bake at 325 degrees for 1 1/2 hours.
Remove foil and rewrap in plastic wrap.
Ready to use or freeze.

Nutrition Facts : Calories 491.9, Fat 34.1, SaturatedFat 13.3, Cholesterol 154.2, Sodium 152, Carbohydrate 0.8, Fiber 0.2, Sugar 0.1, Protein 42.4

HOMEMADE SALAMI

Homemade Salami image

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.

Provided by BLUIC

Time P1DT1h45m

Yield 30

Number Of Ingredients 8

Ingredients

2 pounds ground beef
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon mustard seed
2 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
1 tablespoon coarsely ground black pepper
1 teaspoon red pepper flakes
1 teaspoon liquid smoke flavoring

Steps:

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.
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.
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.

Nutrition Facts : Calories 96.5 calories, Carbohydrate 0.2 g, Cholesterol 25.7 mg, Fat 8.2 g, Fiber 0.1 g, Protein 5.1 g, SaturatedFat 3.3 g, Sodium 485.8 mg

BEST HOMEMADE SALAMI

Best Homemade Salami image

This is great made from deer meat. The Mortons tender quick salt can be hard to find, I ordered it on line.

Provided by Louise Lindler @Weezie60

Categories Meat Appetizers

Number Of Ingredients 7

Ingredients

2 pound(s) ground beef or deer meat
2 tablespoon(s) morton's tender quick salt
1 teaspoon(s) whole black pepper corns
1/2 teaspoon(s) ground pepper
1/2 teaspoon(s) mustard seed
1/2 teaspoon(s) red pepper flakes
1/2 teaspoon(s) minced garlic (the jar kind works great)

Steps:

Combine all ingredients large bowl and mix well. Shape into two logs and wrap each in tin foil twisting ends tightly. Refrigerate 24 hours. Leave in foil and cover with boiling water. Return to heat, bring water back to a boil and boil for one hour. Remove from water with tongs unwrap, drain water and rewrap. Refrigerate until ready to serve (can also be frozen).

VENISON SALAMI

Venison Salami image

Make and share this Venison Salami recipe from Food.com.

Provided by Aroostook

Categories Deer

Time 4h15m

Yield 4 rolls, 20 serving(s)

Number Of Ingredients 5

Ingredients

5 lbs ground deer meat
5 tablespoons Morton Tender Quick salt
2 1/2 teaspoons coarse black pepper
2 1/2 teaspoons garlic salt
2 1/2 teaspoons mustard seeds

Steps:

Mix well.
Cover with plastic wrap pushed down on meat mixture.
Refrigerate 4 days mixing well at least once a day.
On 4th day form mixture into long rolls, place on baking sheet.
Cook 225 F for 4 hours.
Wrap in plastic wrap and store in the refrigerator.

VENISON SALAMI

Venison Salami image

This is my grandmother's recipe for homemade salami, you can use ground beef also if you don't have any venison around. It's worth the effort to make it.

Provided by Amy Miller

Categories Meat and Poultry Recipes Game Meats Venison

Time P2DT6h45m

Yield 40

Number Of Ingredients 10

Ingredients

5 pounds ground venison
2 ½ tablespoons sugar-based curing mixture (such as Morton® Quick Cure®)
2 tablespoons white sugar
3 tablespoons cracked peppercorns
4 teaspoons mustard seed
2 teaspoons ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons hickory-flavored liquid smoke
1 ½ teaspoons salt

Steps:

Place ground venison in a large plastic bowl or bucket. Add the curing mixture, sugar, peppercorns, mustard seed, ground pepper, garlic powder, onion powder, liquid smoke, and salt. Mix well, then cover tightly and refrigerate for 24 hours.
On the second day, mix thoroughly, kneading as you would bread for 2 to 3 minutes. Re-cover and refrigerate for another 24 hours.
On the third day, mix and knead the mixture again for another 2 to 3 minutes. Refrigerate for 1 hour.
Preheat oven to 250 degrees F (120 degrees C).
Shape mixture into 2 or 3 round logs, about 4-inches in diameter. Place on a lightly oiled baking tray and bake in preheated oven for five hours, turning halfway through, until the internal temperature reaches 160 degrees F (70 degrees C). Cool and then refrigerate overnight before slicing and serving.

Nutrition Facts : Calories 76.5 calories, Carbohydrate 1.3 g, Cholesterol 48.2 mg, Fat 1.7 g, Fiber 0.2 g, Protein 13.2 g, SaturatedFat 0.6 g, Sodium 552.5 mg, Sugar 0.7 g

Tips:

Choose the right meat: The best salami is made with a combination of pork and beef. Look for meat that is coarsely ground and has a good amount of fat.
Use fresh spices: Fresh spices will give your salami the best flavor. If you can, grind your own spices instead of using pre-ground spices.
Cure the meat properly: Curing the meat is essential for developing the characteristic flavor and texture of salami. Be sure to follow the curing instructions carefully.
Smoke the salami: Smoking the salami will add a delicious smoky flavor. You can smoke the salami in a smoker or in your oven.
Hang the salami to dry: After smoking, the salami needs to be hung to dry. This will help to develop the salami's flavor and texture.
Be patient: Making salami takes time. It can take several weeks or even months for the salami to be ready to eat. But the wait is worth it!

Conclusion:

Making salami at home is a rewarding experience. With a little time and effort, you can create a delicious and flavorful salami that your family and friends will love. So what are you waiting for? Get started today!