Homemade Salami
From lacrenshaw 15 years ago
- 90 minutes to make
- Serves 16
Janet Lewis was kind enough to share this recipe and have it published in From the Kreis Kitchens. Preparation time does NOT include 24 hour refrigeration period.
Ingredients
- 2 pounds ground beef shopping list
- 1 cup water shopping list
- 1/2 teaspoon garlic powder shopping list
- 1/2 teaspoon onion powder shopping list
- 1/2 teaspoon mustard seed shopping list
- 3 tablespoons Morton's Tender-Quick salt shopping list
- 2 tablespoons liquid smoke shopping list
How to make it
- Blend all ingredients thoroughly.
- Form into a roll, 18x2 1/2".
- Wrap in foil, shining side up; turn shiny side up on meat.
- Refrigerate for 24 hours.
- Preheat oven to 325 degrees F.
- Poke holes in bottom of package.
- Place on a broiler, cake or pie rack with a pan of water underneath.
- Bake for 90 minutes.
- Unwrap and cool on board.
- **Use any brand of liquid smoke and spices.
- **Use ONLY Morton's Tender-Quick salt. This is a curing salt.
- **You can add hot pepper seeds or whole peppercorns, if desired.
The Rating
Reviewed by 4 people-
Sounds interesting like the idea of adding extra heat.
Five forks and a smile :)
trigger
in loved it
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Very interesting! love the whole idea of this recipe, thanks for the share!
juels
in Clayton loved it
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Thanx Lorraine, I'm Gonna Make This Salami This Weekend.
Steff
goblue434
in Anniston loved it
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