Easy Salami Recipe - make it yourself and save
Here is an easy salami recipe that is delicious and lends itself to variations on the theme. Once you learn how to make this, you can adjust ingredients and amounts as you see fit.
Like my other frugal recipes, I'm far more concerned about technique and less concerned about quantities, so I leave it to you to know something about how much to add to a recipe. Except when the formula is crucial, I'll likely just give you general guidelines about quantities. I'm a rebel, so I hate to follow instructions. Be bold, be a rebel too.
- Roughly 2 pounds of ground beef (not lean)
- Tender Quick
- Black peppercorns
- Paprika (mild)
- Garlic powder
- Onion powder
- Liquid hickory smoke
- In a large mixing bowl, add the ground beef, about one and one half tablespoons of Tender Quick, 1 to 2 tablespoons of black peppercorns, a half a handful of paprika, a generous helping of garlic powder and onion powder, and about 1 to 2 tablespoons of liquid smoke.
- Mix thoroughly for a couple minutes by hand or with a large mixing machine.
- Turn the meat mixture over in the bowl and mix again for a few minutes. Repeat until you know that all ingredients are throughly mixed.
- Place the mixture in a bowl and tamp it down to make a flat or slightly domed configuration.
- Cover the mixture with food film and place in the refrigerator overnight.
- After an overnight cure, discard food film and break meat mixture into handfuls a little larger than baseballs, but not as large as softballs.
- Roll each of the balls into uniform "logs" with blunt ends.
- Place logs on a cookie sheet that has sides high enough to prevent grease from overflowing as the beef cooks down.
Place the cookie sheet into the oven and set temperature to 200 F and bake for 3 to 4 hours. Shut off the oven and let it coast for 15 minutes before removing the cookie sheet. Let the salami cool at room temperature for about an hour. Refrigerate that portion which you won't be immediately consuming.
Slice perpendicular into thin pieces. Use of a meat slicer is recommended for consistency. An eight of an inch is probably just right.
Don't worry about leftovers, with any salami recipe, there won't be any.
If you're like me, then you like things a bit more spicy. Well, why not? It's legal, ethical, moral and puts a little zing in your mealtime adventures. Feel free to doctor up this salami recipe with some ground cayenne pepper, black pepper, or even some hot sauce. Or, add a more traditional kick in the pants by simply doubling or tripling the peppercorns in the salami recipe.
I mentioned in the title that you can save money by making it yourself. Ground beef is about $2 a pound if you buy in bulk and buy the "more fat" variety (which is necessary for any salami recipe). That will work out to about $3 per pound when you figure in shrinkage, cost of energy, and cost of cure and spices. Now, compare that with $7 to $11 per pound for salami made by someone else. There you have it, about half price.
I call that a frugal recipe. I also call it deeeeeelicious!
Done with Salami Recipe, back to Frugal Recipes