HOMEMADE SALAMI RECIPES
HOMEMADE SUMMER SAUSAGE AKA SALAMI RECIPE - FOOD.COM
This recipe is as old as the hills. I've made it for the last 50 years and it was old when I got it. I thought it would be a good addition, so that young cooks can see how easy it is to make a basic sausage. You can play with it, add more spice or whatever. I do suggest trying it as written first. Just as good as what you can buy, but you know what is in there. I make a double recipe and then freeze it. It is really easy and quick to whip this up and costs a lot less than store bought. Prep time does not include sitting in the fridge for 24 hours.
Total Time 1 hours 40 minutes
Prep Time 10 minutes
Cook Time 1 hours 30 minutes
Yield 4 rolls
Number Of Ingredients 8
Steps:
- Mix together all ingredients in a nonmetal bowl. It is easier to mix the seasoning with the water, then incorporate the meat, using your hands to distribute all spices evenly (like making a meatloaf). A note, based on a review, do not over mix the meat or it will be tough. This is true about any kind of meat, work it just enough to get every thing incorporated.
- I use an ice cream bucket and place a lid on top.
- Refrigerate for 24 hours.
- Remove from bowl and roll into 4 rolls, about 1 1/2 to 2 inches thick.
- Wrap in aluminum foil with shiny side towards meat.
- Punch tiny holes along one side and place in a broiler pan with holes down to drain out liquid.
- Bake at 325 degrees for 1 1/2 hours.
- Remove foil and rewrap in plastic wrap.
- Ready to use or freeze.
Nutrition Facts : Calories 491.9, FatContent 34.1, SaturatedFatContent 13.3, CholesterolContent 154.2, SodiumContent 152, CarbohydrateContent 0.8, FiberContent 0.2, SugarContent 0.1, ProteinContent 42.4
BEST HOMEMADE SALAMI | JUST A PINCH RECIPES
This is great made from deer meat. The Mortons tender quick salt can be hard to find, I ordered it on line.
Provided by Louise Lindler @Weezie60
Categories Meat Appetizers
Prep Time 20 minutes
Cook Time 1 hours
Number Of Ingredients 7
Steps:
- Combine all ingredients large bowl and mix well. Shape into two logs and wrap each in tin foil twisting ends tightly. Refrigerate 24 hours. Leave in foil and cover with boiling water. Return to heat, bring water back to a boil and boil for one hour. Remove from water with tongs unwrap, drain water and rewrap. Refrigerate until ready to serve (can also be frozen).
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EASY TO MAKE BEEF SALAMI RECIPE - THEFOODXP
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Total Time 1545 minutes
Category Main Course
Cuisine Italian
Calories 37 kcal per serving
- Cut the roll into the slices and serve it with cheese or some sauce.
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A delicious classic salami with a touch of smoke
From twoguysandacooler.com
Reviews 5
Total Time 87300 minutes
Category Charcuterie
Cuisine American
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Reviews 5
Total Time 87300 minutes
Category Charcuterie
Cuisine American
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HOMEMADE BEEF SALAMI | JUST A PINCH RECIPES
This recipe came from my sister.They like this so much that they make it year round.It is good if you want a little snack.Enjoy!!!!!!!!!!!!!!!!!!!!
From justapinch.com
Reviews 5
Category Beef
Cuisine American
From justapinch.com
Reviews 5
Category Beef
Cuisine American
- 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.
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Apr 02, 2019 · Directions Step 1 In a large bowl, mix together the ground beef, garlic powder, onion powder, mustard seed, curing salt, black... Step 2 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... Step 3 Bake for 90 minutes in the preheated ...
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SALAMI RECIPE | ALLRECIPES
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Feb 21, 2021 · You will need the needle if air got into the sausage during filling. Homemade Salami – Step-By-Step Instructions. 1. Cut the meat into strips or cubes. You can vary the size depending on how big your meat grinder is. 3. Put it into the freezer for 1-2 hours. This will help your grinding process later and make sure that the mixture does not get too warm.
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