This recipe for salami is excellent. Pepperoni can also be made by adding flavors.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Additional Time: | 1 day |
| Total Time: | 1 day 1 hr 10 mins |
| Servings: | 32 |
| Yield: | 2 pounds |
Ingredients
- 2 pounds ground beef
- ½ teaspoon coarsely ground black pepper
- ½ teaspoon minced garlic
- ½ teaspoon ground mustard seed
- 2 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
Instructions
- In a large bowl, mix together the ground beef, black pepper, garlic, mustard seed and curing salt until well blended. Divide into 2 or 4 rolls, wrap in aluminum foil, and refrigerate for 24 hours.
- Bring a large pot of water to a boil. Place the wrapped rolls in the water, and simmer for 1 hour over medium to low heat. Remove carefully, and poke holes in the foil to drain. Set aside to cool.
- Remove foil, and rewrap with new aluminum foil. Refrigerate until fully chilled, about 3 hours. Slice, and use for sandwiches, crackers, salads or just snacking.
Reviews
YUM! My mom made something very similar using the exactly same method and slightly different seasonings growing up. This tastes exactly like I remember, and maybe even a bit better! If you’re expecting it to taste like store-bought salami, no, of course it won’t, but it tastes like it should for this homemade method! Thanks for the recipe!
The was no salami flavor at all as far as I could see. Would need some sort of seasonings added and probably smoked slowly. I’m sorry but this just didn’t do it for us.