Best 3 Homemade Salami Recipes

Homemade salami is a delicious and flavorful cured meat that can be enjoyed as an appetizer, snack, or main course. Making salami at home is a fun and rewarding experience, but it does require some time and patience. In this article, we will provide you with a step-by-step guide on how to make homemade salami, as well as some tips and tricks to ensure that your salami turns out perfectly.

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

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

Categories Meat Appetizers

Time 1h20m

Number Of Ingredients 7

Ingredients

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

Steps:

1. 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).

HOMEMADE SALAMI

Homemade Salami image

I didn't even know you could make your own salami. Don't get too excited-I haven't tried it myself yet. It was in my grandmother's recipe collection. Let me know how it turns out!

Provided by ChipotleChick

Categories Lunch/Snacks

Time 1h45m

Yield 3 rolls, 12 serving(s)

Number Of Ingredients 8

Ingredients

3 lbs ground beef
1 1/2 teaspoons liquid smoke
1/4 teaspoon garlic powder
1/2 teaspoon onion salt
1 tablespoon mustard seeds or 1 tablespoon fresh coarse ground black pepper
2 1/2 tablespoons meat tenderizer (such as Morton's Tender Quick)
1 cup water
1/2 teaspoon pepper

Steps:

Mix all of the ingredients together and knead well with hands to mix.
Shape into 3 rolls and wrap in foil. Refrigerate overnight.
Prick bottoms of rolls and bake at 350 on rack over a pan to catch the grease for 1 1/2 hours.

Nutrition Facts : Calories 248.4, Fat 17.3, SaturatedFat 6.7, Cholesterol 77.1, Sodium 75.3, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 21.3

Tips:

Choose high-quality meat: The type of meat you use will greatly impact the flavor of your salami. Look for meat that is fresh, lean, and well-trimmed.
Grind the meat correctly: The grind size will also affect the texture of your salami. For a fine-textured salami, grind the meat through a small (3/16-inch) plate. For a coarser-textured salami, use a larger (1/4-inch) plate.
Use the right spices: The spices you use will give your salami its unique flavor. Experiment with different combinations of spices to find one that you like.
Cure the meat properly: Curing is a process that helps to preserve the meat and develop its flavor. There are two main types of curing: dry curing and wet curing. Dry curing involves rubbing the meat with salt and spices and then hanging it to dry. Wet curing involves soaking the meat in a brine solution.
Smoke the salami (optional): Smoking the salami will give it a smoky flavor. You can smoke the salami before or after it is cured.
Age the salami: Aging the salami will help to develop its flavor and texture. The longer you age the salami, the more intense its flavor will be.

Conclusion:

Making salami at home is a fun and rewarding experience. With a little time and effort, you can create a delicious and unique salami that you can enjoy with your friends and family.