Homemade Salami

Homemade Salami

Ingredients:

• 2 lbs ground beef or pork (or a mix of both)
• 1 tbsp kosher salt
• 1 tbsp curing salt (pink salt or Prague powder #1)
• 1 tbsp garlic powder
• 1 tbsp black pepper
• 1 tbsp mustard seed
• 1 tsp fennel seed (optional)
• 1 tbsp sugar
• 1 tbsp smoked paprika
• 1 tbsp crushed red pepper flakes (optional for heat)
• 1/2 cup cold water
• 1 tbsp liquid smoke (optional, for smoky flavor)

Instructions:

1. Prepare the Meat:
   • In a large mixing bowl, combine the ground beef or pork with kosher salt, curing salt, garlic powder, black pepper, mustard seed, fennel seed (if using), sugar, paprika, and crushed red pepper flakes. Mix well to combine.
2. Add Water and Liquid Smoke:
   • Gradually add the cold water and liquid smoke (if using) to the mixture. Mix thoroughly until the water is absorbed, and the ingredients are well distributed.
3. Shape the Salami:
   • Divide the meat mixture in half and form each portion into a log shape, about 2 inches in diameter.
   • Wrap each log tightly in plastic wrap and refrigerate overnight or for at least 12 hours to allow the flavors to develop.
4. Bake the Salami:
   • Preheat the oven to 180°F (80°C).
   • Remove the plastic wrap and place the salami logs on a baking sheet lined with parchment paper or foil.
   • Bake the salami for 5–6 hours, or until the internal temperature reaches 160°F (71°C). You can rotate the logs halfway through to ensure even cooking.
5. Cool and Slice:
   • Once the salami has finished cooking, allow it to cool to room temperature.
   • Wrap the cooled salami tightly in foil or plastic wrap and refrigerate for a few hours to firm up.
   • Once chilled, slice the salami into thin rounds and serve.
6. Storage:
   • Store the homemade salami in the refrigerator for up to 2 weeks, or freeze for longer storage.

Enjoy your homemade salami as a snack, in sandwiches, or as part of a charcuterie board!

Let me know if you’d like any adjustments or have questions about the recipe!