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Salami

Salami recipe image
This homemade beef salami offers a delicious twist on traditional cured meats, perfect for appetizers or charcuterie boards. Made with ground beef and a blend of spices including mustard seed, garlic salt, and liquid hickory smoke, this recipe delivers rich, savory flavors in every bite. The long curing and low-temperature baking process ensures a tender yet firm texture that holds up well when sliced. Ideal for gatherings, parties, or as a unique addition to your homemade snack repertoire. Simple ingredients and straightforward steps make this an accessible project for home cooks looking to explore artisanal curing techniques.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 5
Calories: 832.2
Dietary: Gluten-free
Description
This homemade beef salami offers a delicious twist on traditional cured meats, perfect for appetizers or charcuterie boards. Made with ground beef and a blend of spices including mustard seed, garlic salt, and liquid hickory smoke, this recipe delivers rich, savory flavors in every bite. The long curing and low-temperature baking process ensures a tender yet firm texture that holds up well when sliced. Ideal for gatherings, parties, or as a unique addition to your homemade snack repertoire. Simple ingredients and straightforward steps make this an accessible project for home cooks looking to explore artisanal curing techniques.
Ingredients
  • 5 pound Hamburger
  • 5 teaspoon "Morton" tender quick cure--
Directions
  1. 1
    In a large bowl, combine the ground hamburger with the "Morton" tender quick cure, 1/2 teaspoon mustard seed, 3 teaspoons coarse ground pepper, 2 teaspoons liquid hickory smoke, and 3 teaspoons garlic salt.
  2. 2
    Mix the ingredients thoroughly by hand until the spices and cure are evenly distributed throughout the meat.
  3. 3
    Cover the mixture and refrigerate for 24 hours to allow the flavors to meld and the cure to penetrate.
  4. 4
    After 24 hours, remove from the refrigerator and mix the meat mixture again by hand to redistribute the curing salts and spices.
  5. 5
    Cover and refrigerate for an additional 24 hours.
  6. 6
    On the third day, remove the meat from the refrigerator and mix one final time.
  7. 7
    Shape the meat mixture into rolls approximately 3 inches in diameter, ensuring they are compact and uniform.
  8. 8
    Preheat your oven to 225&# 194;°F (107ðC).
  9. 9
    Place the shaped salami rolls on a baking sheet lined with parchment paper.
  10. 10
    Bake on the lowest oven shelf for 8 hours, turning the rolls every 2 hours to ensure even cooking and drying.
  11. 11
    Allow the salami to cool completely before slicing and serving.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 832.2kcal
% Daily Value *
Total Fat 20.6g32%
Saturated Fat 6.9g35%
Cholesterol 277.0mg93%
Sodium 7415.1mg309%
Total Carbohydrate 6.2g3%
Dietary Fiber 0.0g0%
Sugars 6.2g
Protein 143.5g287%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a different texture, you can substitute 3 pounds of hamburger and 2 pounds of lean pork roast (fat removed) for the beef.

Ensure your oven temperature is accurate; use an oven thermometer if necessary to maintain the low 225ðF temperature required for proper drying.

Store leftover salami in an airtight container in the refrigerator for up to 2 weeks.

This recipe uses a quick cure method. Always follow food safety guidelines when handling raw meat and curing agents.

The salami will continue to dry and firm up as it cools. Slice thinly for best presentation.

Keywords: salami, beef, homemade, cured meat, appetizer, charcuterie, smoky, garlic, mustard seed, hickory smoke, ground beef, party food, snack, artisanal, preserved, savory, spiced, low temp bake, curing
Read it online: https://www.chefs-mate.com/recipe/salami/