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homemade salami from Getting Back to Basics

I just need this in my recipe file for later!

4 lb. ground beef (75% lean)

4 t. sea salt

1 1/2 t. garlic powder

1 1/2 t. ground black pepper

2-3 T. worstershire sauce

1 tsp. mesquite or hickory smoke flavor

Mix all ingredients thoroughly, you will need a BIG bowl.  Chill for 24 hours.  Divide into quaters and roll each quater into a firm log.  Wrap snugly in nylon netting, 12"x18".  Tie ends securely.  Place on a rack in a pan.  Bake at 225 degrees for 4 hours. Allow to stand for a few minutes.  Unwrap and blot with a towel.  Freeze in foil or ziploc bags.  Thaw when ready to use.  Slice thinly.  Makes about 3 lb. salami.

My thoughts:  I made this today and it turned out really good.  It was pretty easy, but mixing the meat did require lots of muscle.  I didn't tie it in netting like it said too, I didn't have any.  I just formed the meat into tightly packed and rolled medium sized logs.  They cooked up beautifully!  My only problem was I thought it was a bit too salty, I'll probably add less salt next time, maybe only 3 t.  This turned out so well that my hubby and 2 boys have already eaten a pound of it!

Interesting

09:55, 2007-Jan-8 .. Posted by Cyndi

I would've never thought of making salami before. glad it turned out well!