Homemade Salami

I made this and it came out amazing on my smoked BBQ traegar scout. I made salami sandwiches and homemade potato salad with it. My family loved it. I also used white pepper instead of black pepper. I also found hickory smoke powder for bbq meats and i may try it to replace the liquid smoke next time to see how I like it. I love the recipe and how it’s so easy to alter a bit to my own taste pallet as well.

Doubled the spice and used cure all number 1.

Loved it and so did everyone else, now I have to make it all the time because people keep asking for it.

Reminiscent of sausage my mom made growing up, I really enjoyed this version! So easy to make! I would cut back slightly on the Tender Quick, and also go easy on the pepper, as I found it a little overpowering. I would, however, at least double the garlic powder, onion powder and mustard seed, as the amounts stated are almost undetectable in the finished product. An alternative to baking in the oven is to simmer over low heat in a pot of water for about an hour. Delicious!

I made this for years and always got rave reviews. Then I lost the recipe! Horrors! You can imagine my happiness at finding the exact recipe here! Thank you so much! My reputation is secured!

I didn’t use liquid smoke, (that stuff is nasty). Instead, I cook them in my smoker. An open cut log in the counter is a gone log. It is the preferred meat on my charcuterie plates.

I have a similar recipe, given to me Years ago… In mine its all the same seasonings, but about double the quantity, (except the Liquid smoke)

I’ve made this once, very tasty. I made the mixture up again on Friday, but I doubled the garlic and onion powders, and added one more TBS of Morton’s curing salt, and have let it age for a second day. If you like salami, you owe it to yourself to make this one – it’s very simple and tastes great.

Surprisingly good! Perhaps not like citterio salami but certainly much leaner, adding a bit of hot pepper flakes and using 90 % lean angus beef.

Followed the recipe exactly. It taste fabulous. My only question is what color is the outside of the salami stick supposed to be? Our’s is still pink.

My first salami ever and it turned out great! I made it again and used half pork half beef mix. Followed the recipe exactly otherwise.

I followed the recipe. I added a little extra black pepper and red pepper flakes to the mix. After making the rolls , I used course black pepper, spread it out on wax paper and rolled the logs in it before wrapping them in foil. In essence, making peppered salami. It turned out fantastic.

Made this over the past two days, reduced every ingredient by half except for the garlic powder and onion powder which i kept the same. As you can see it came out perfectly. I couldn’t have asked for a simpler quicker way of doing this.

I haven’t tried this recipe, so my rating in on my Grandpa’s version. A recipe like this has been in my family my whole life. My grandfather was Italian, and this is his family recipe. It is very similar except my recipe calls for 5#s of meat, whole pepper pods, no red pepper. But the biggest difference is that once you mix the meat, you place it in the fridge and you mix it once a day for three days. On the fourth day, you make 5-6 rolls and place it on a broiler pan. Then you bake on 140-150 degrees for 8-10 hours. It is perfect.

THANK YOU for sharing this! I have my aunt’s very old recipe for Summer Sausage; same ingredients (except proportioned for five pounds of hamburger) – but it called for saltpeter (an ingredient in gunpowder), which isn’t available in the grocery aisle these days. (I’m told you can buy it in the insecticide section of home-improvement stores, though, as potassium nitrate – ugh!) It’s nice to know about the curing salt. I’ve missed this stuff. Aunt Mick used to make large quantities of it every year; her recipes states “Will keep in refrigerator for 2-3 months.” Oh, and her instructions also call for mixing all ingredients, refrigerating 24 hours, mixing again and refrigerating 24 hours more; and baking in a “very slow” oven (200 degrees) for 2 hours, then lowering the temp to 150 and baking 6 hours longer. Worked great for her, but I’m not sure you can get an oven that slow nowadays.

Wow i made this , it was great.Easy to make. The cure i found at agw. 5 stars … will make again ….next time i will make with venison/pork.

Awesome ! BUT I left out the curing salt & DID NOT sub. it with anything. I do not use nitrates & very little salt in the meat I transform. This was delish ! Thanks for posting !

I followed the recipe subbing curing salt and sugar for the sugar-based curing mix. I will make this again and I will increase everything but the meat. (I have gone online and ordered a sugar-based cure) I will also put the mixture in my mixer, add cold water (to bind it together better) and fennel seed and use whole peppercorns. I want a finer grained mixture. I can hardly wait for my cure to get here to make another batch.

I think mine didn’t turn because of the meat I used. It was very lean ground beef. Turned out more like spicy meatloaf. Not at all like salami. Didn’t really have that good of flavor. If I tried it again might add a little sausage and some other spices.

if you can’t find tenderquick i found a substitute using prague powder#1 which is easier to find (at asian markets) it took me about an hour of web searching !! added some whole cumin and toasted my spices before adding them (adding the red pepper flakes last so they wouldnt scorch) and i also added a bit of red wine

This was excellent and so easy. Definitely more of a summer sausage than salami. I’ve made it and shared it with 3 other couples, once at a big party, and have had people truly “wowed” that it was homemade. They don’t believe me when I tell them how easy it is! Thanks for sharing!