Homemade Salami Recipe

Introduction

This homemade salami recipe lets you create flavorful, cured sausage right in your own kitchen. Using simple ingredients and a little patience, you’ll enjoy a savory treat perfect for sandwiches or charcuterie boards.

Ingredients

• 4 lbs. ground beef
• 2 Tbsp. Morton’s Tender Quick Meat Cure
• 2 tsp. salt
• 1 Tbsp. black pepper
• 2 tsp. mustard seed
• 2-3 drops of liquid smoke
• 2 Tbsp. water (for dissolving cure and salt)

Instructions

1. Step 1: Place ground beef in a large mixing bowl.
2. Step 2: Mix Morton’s Tender Quick Meat Cure and salt together. Add 2 tablespoons of water to dissolve the mixture. Stir in black pepper, mustard seed, and liquid smoke.
3. Step 3: Add this seasoning mixture to the ground beef and mix thoroughly.
4. Step 4: Test the mixture by placing some in your hand and turning it upside down. If it sticks or falls slowly, it is mixed well.
5. Step 5: Cut two large pieces of plastic wrap and lay them on the counter, overlapping slightly.
6. Step 6: Form the meat mixture into cylinders about 2½ inches in diameter and 6 to 8 inches long.
7. Step 7: Place the meat cylinders on the plastic wrap and roll them tightly burrito-style, folding in the sides and rolling snugly.
8. Step 8: Wrap the plastic-wrapped meat cylinders in foil. Refrigerate for 24 hours to allow the cure to penetrate and the shape to set.
9. Step 9: Remove the wrapped meat from the refrigerator.
10. Step 10: Preheat your oven to 325°F (163°C).
11. Step 11: Carefully remove the foil and plastic wrap from the meat. Place the cylinders on an oven-safe baking rack over a sheet pan.
12. Step 12: Bake in the oven until the internal temperature reaches 160°F (71°C), about 50 to 60 minutes.

Tips & Variations

• For a spicier salami, add crushed red pepper flakes or fennel seeds to the seasoning mix.
• Use a meat thermometer to ensure the salami is fully cooked but not dry.
• If you prefer, substitute ground pork for part or all of the beef for a slightly different flavor.

Storage

Store the cooked salami wrapped tightly in plastic wrap or foil in the refrigerator for up to one week. For longer storage, slice and freeze in airtight containers for up to three months. Reheat gently in the oven or enjoy cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of meat?

Yes, you can substitute ground pork or a mix of pork and beef for a traditional salami flavor. Just make sure to maintain the same weight and adjust curing accordingly.

What is Morton’s Tender Quick Meat Cure?

It is a commercial meat curing mix that helps preserve and flavor the meat while improving texture. It’s essential for safe curing and can be found online or in specialty stores.

Homemade Salami Recipe

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★★★★★

4.7 from 685 reviews

• Author: Jack
• Total Time: 24 hours 80 minutes
• Yield: Makes approximately 4 salami cylinders, serving 12-16 people 1x

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Description

This Homemade Salami Recipe guides you through making flavorful, cured salami using ground beef and a tenderizing meat cure. It involves mixing simple spices, curing the meat overnight in the refrigerator, and then baking it to perfection. The process results in a delicious homemade salami that’s perfect for slicing and serving in sandwiches, antipasto platters, or as a savory snack.

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Ingredients

Scale 1x2x3x

Meat

• 4 lbs. ground beef

Spices and Cure

• 2 Tbsp. Morton’s Tender Quick Meat Cure
• 2 tsp. salt
• 1 Tbsp. black pepper
• 2 tsp. mustard seed
• 2–3 drops liquid smoke

Other

• 2 Tbsp. water (to dissolve cure and salt)
• Plastic wrap (large pieces, for wrapping)
• Aluminum foil (for wrapping)

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Instructions

1. Mix the Beef: Place 4 pounds of ground beef in a large mixing bowl.
2. Prepare Seasoning Mixture: Mix together 2 tablespoons Morton’s Tender Quick Meat Cure and 2 teaspoons salt. Add 2 tablespoons water to dissolve the cure and salt completely. Then stir in 1 tablespoon black pepper, 2 teaspoons mustard seed, and 2 to 3 drops of liquid smoke.
3. Combine with Beef: Add the seasoning mixture to the ground beef. Mix thoroughly until evenly combined.
4. Check Consistency: Take some of the meat mixture in your hand and turn it upside down. If the mixture sticks or falls slowly, it is mixed enough.
5. Prepare Wrapping: Cut two large pieces of plastic wrap, overlapping them on the counter.
6. Shape the Salami: Form the meat mixture into cylinders approximately 2.5 inches in diameter and 6 to 8 inches long, which will be your salami shape.
7. Wrap the Meat: Place the meat cylinders on the plastic wrap and roll tightly burrito-style, folding in sides and rolling to seal the meat.
8. Seal with Foil: Wrap the plastic-wrapped meat cylinders again with aluminum foil.
9. Cure the Meat: Store the wrapped meat in the refrigerator for 24 hours to allow the cure to penetrate and the shape to set.
10. Preheat Oven: After curing, remove the wrapped meat from the refrigerator and preheat your oven to 325°F (163°C).
11. Unwrap for Baking: Carefully remove foil and plastic wrap from the meat cylinders and place them on an oven-safe baking rack set over a sheet pan.
12. Bake the Salami: Bake in the preheated oven until the internal temperature reaches 160°F (71°C), about 50 to 60 minutes.
13. Cool and Slice: Allow salami to cool before slicing and serving.

Notes

• Morton’s Tender Quick Meat Cure contains curing salts; handle with care and do not omit if you want safe curing.
• The curing step in the refrigerator for 24 hours is crucial for flavor development and texture.
• Use an instant-read thermometer to ensure the salami reaches safe internal temperature of 160°F.
• Liquid smoke adds a smoky flavor but can be adjusted or omitted to suit taste preferences.
• Ensure tight wrapping of the meat to keep the shape during curing and baking.
• After baking, you can chill the salami for easier slicing and better texture.

• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Category: Charcuterie
• Method: Baking
• Cuisine: Italian-American

Keywords: homemade salami, cured meat recipe, salami recipe, charcuterie, oven baked salami, DIY salami