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Wednesday, December 12, 2012

handmade salami

 Ground beef and a few spices turn into a wonderful treat for the holidays. It is so easy.....


To make your own salami

5 pounds ground beef (the fattier the better)
4 teaspoons Morton's tender quick curing salt (I easily found this at my local grocery store)
1 teaspoon garlic powder
2 1/2 teaspoons ground black pepper
2 1/2 teaspoons mustard seed
2 1/2 teaspoons liquid smoke
Mix spices and beef together let stand in the refrigerator for several hours
Roll the beef mix into 2 inch wide logs.
bake in a very slow oven 175 degrees  for 8 hours.
Store tightly wrapped in the fridge for up to a month.








21 comments:

  1. WOW! I love love love salami! I must try this! How did you like it?

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  2. Very interesting... plus you avoid nitrates. Is that actually a picture of it?

    Thanks for linking up to Simple Meals Friday

    http://littleowlcrunchymomma.blogspot.com/2012/12/simple-meals-friday-11.html

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    1. Don't be misled. The curing salt has nitrates in it, that's how cured meats achieve the red color.

      From the Morton's website: Morton® Tender Quick® contains salt, sugar, propylene glycol, sodium nitrate and sodium nitrite.

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    2. No it is not a picture of my salami. It is a picture that is real close to what it would be like. Yes there is some nitrates in the curing salt. It is 0.5%. I like the fact that you can control the spices and you do not get atificial and natural flavors in there.

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  3. Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you are having a great day and come back real soon!
    Miz Helen

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  4. I love making things from scratch, not really big fans of salami, but who knows when I might need this! :) Thank you for sharing and linking up at Simply Helping Him! Blessings!

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  5. Wow, this sounds amazing! I love salami but hate the processed versions at the grocery store.

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  6. Very interesting! Can you use real or celtic salt instead of curing salt? Thanks for sharing with Simple Meals Friday! This is one of our featured posts! I hope you join us again for our Holiday Edition.

    http://mexicanwildflower.blogspot.mx/2012/12/simple-meals-friday-12-holiday-addition.html

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    1. Thank you for featuring me! It is not the same when made with table salt. (I made that mistake once) It was not very tender, and turned out like jerkey. The curing salt has salt, sugar, and a small amount (0.5%) sodium nitrate, and sodium nitrite added. I wonder if you could do something like half curing salt, half real salt? It would be a fun experiment.

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