Homemade Salami

This homemade salami is good for party trays. It can be served on platter with sliced cheese and crackers, or just eaten in a sandwich.

Prep Time:

15 mins

Cook Time:

1 hr 30 mins

Additional Time:

1 day

Total Time:

1 day 1 hr 45 mins

Servings:

Yield:

1 (1-1/2 pound) salami

Jump to Nutrition Facts

Ingredients

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Original recipe (1X) yields 30 servings

2 pounds ground beef
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon mustard seed
2 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
1 tablespoon coarsely ground black pepper
1 teaspoon red pepper flakes (Optional)
1 teaspoon liquid smoke flavoring

Directions

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.

Nutrition Facts (per serving)

97	Calories
8g	Fat
0g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 30
Calories 97
% Daily Value *
Total Fat 8g	11%
Saturated Fat 3g	17%
Cholesterol 26mg	9%
Sodium 486mg	21%
Total Carbohydrate 0g	0%
Dietary Fiber 0g	0%
Protein 5g	10%
Vitamin C 0mg	0%
Calcium 4mg	0%
Iron 1mg	3%
Potassium 75mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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