Beef Salami Recipes

SALAMI

Steps:

• 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.

HOMEMADE SALAMI

Steps:

• In a large bowl, mix together the ground beef, garlic powder, onion powder, mustard seed, curing salt, black pepper and liquid smoke. Mix in the red pepper flakes if desired. Roll the mixture into a 2 inch diameter log, and wrap tightly in aluminum foil. Refrigerate for 24 hours.
• Preheat the oven to 325 degrees F (165 degrees C). Make a few slits in the bottom of the roll to allow the fat to drain when cooking. Place roll onto a broiler pan, and fill the bottom part of the pan with about 1 inch of water to keep the salami moist.
• Bake for 90 minutes in the preheated oven. Remove from pan and cool completely before unwrapping the salami. Slice and eat as lunch meat, or serve on a tray with crackers and cheese.

HOMEMADE BEEF SALAMI

Steps:

• 1. Mix all ingredients well. Divide into two parts, and mold each part into a log. Wrap each part in foil. Twist or tie ends tightly. Refrigerate for 24 hours, then put in a large pan of boiling water. When the water returns to a boil, boil for 1 hour. Remove from water and poke holes in the bottom of the foil with a fork, then let drain. Refrigerate again for 24 hours. Salami may be sliced for sandwiches, cubed or sliced for an appetizer tray, or eaten as a quick snack.