Homemade Salami

Years ago my family made their own homemade salami. You can enjoy my family’s recipe on how to make your own salami.

salami

Homemade Salami

salami

Homemade Salami

Make Homemade salami from scratch. 
4 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: Homemade Salami
Servings: 8
Calories: 289kcal

Ingredients

  • 2 pounds ground beef
  • 1/2 teaspoon mustard seed
  • 3 tablespoons Morton Quick Tender Salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon minced garlic

Instructions

  • Combine all ingredients. Mix well. Shape into 2 rolls. Wrap in Reynolds Wrap. Tie ends and refrigerate for 24 hours. Do not remove from foil. Place in pan and cover with boiling water. Boil for 1 hour. Remove from pan. Punch holes in foil with fork to drain. Rewrap in foil and refrigerate.

Nutrition

Calories: 289kcal | Carbohydrates: 0g | Protein: 19g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 2692mg | Potassium: 306mg | Fiber: 0g | Sugar: 0g | Calcium: 22mg | Iron: 2.2mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Tommycord

    4 stars
    This is a good recipe, but instead of boiling it I poke holes in the foil and put it on a cookie sheet, then bake it in a 200 degree F oven for 8 hours. Take it out of the oven and cut thick slices to make sandwiches while it’s still hot — lettuce tomato and mayo, YUM!

  2. Sherry

    About the wrapping salami in tin foil. Aluminum is one of the major causes of Alzheimers .
    It is especially dangerous when food is heated in it. Do your own research

  3. Mr_D

    I would love to try this recipe as I am very much into homemade sausages and jerkies. But I am curious, do the small quantities of seasonings actually do well for 2lbs of meat?

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