Recipe

Homemade Salami Recipe


Homemade Salami Recipe
Add Step-by-Step Photos 		Lacrenshaw / All my dishes
10 months, 2 weeks ago
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.
Prep:10m Cook:90m Servings:16

Lacrenshaw

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Ingredients
  • 2 pounds ground beef
  • 1 cup water
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon mustard seed
  • 3 tablespoons Morton's Tender-Quick salt
  • 2 tablespoons Liquid Smoke

Directions
  1. Blend all ingredients thoroughly.
  2. Form into a roll, 18x2 1/2".
  3. Wrap in foil, shining side up; turn shiny side up on meat.
  4. Refrigerate for 24 hours.
  5. Preheat oven to 325 degrees F.
  6. Poke holes in bottom of package.
  7. Place on a broiler, cake or pie rack with a pan of water underneath.
  8. Bake for 90 minutes.
  9. Unwrap and cool on board.
  10. **Use any brand of liquid smoke and spices.
  11. **Use ONLY Morton's Tender-Quick salt. This is a curing salt.
  12. **You can add hot pepper seeds or whole peppercorns, if desired.

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Comments

trigger 10 months, 2 weeks ago said:
Sounds interesting like the idea of adding extra heat.
Five forks and a smile :)

juels 10 months, 2 weeks ago said:
Very interesting! love the whole idea of this recipe, thanks for the share!

goblue434 10 months, 2 weeks ago said:
Thanx Lorraine, I'm Gonna Make This Salami This Weekend.
Steff


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