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.

Ingredients

Scale

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)

Instructions

Mix the Beef: Place 4 pounds of ground beef in a large mixing bowl.
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.
Combine with Beef: Add the seasoning mixture to the ground beef. Mix thoroughly until evenly combined.
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.
Prepare Wrapping: Cut two large pieces of plastic wrap, overlapping them on the counter.
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.
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.
Seal with Foil: Wrap the plastic-wrapped meat cylinders again with aluminum foil.
Cure the Meat: Store the wrapped meat in the refrigerator for 24 hours to allow the cure to penetrate and the shape to set.
Preheat Oven: After curing, remove the wrapped meat from the refrigerator and preheat your oven to 325°F (163°C).
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.
Bake the Salami: Bake in the preheated oven until the internal temperature reaches 160°F (71°C), about 50 to 60 minutes.
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