This weekend I made homemade Salami..and with some adjustments to the salt level..I will share my recipe with you!
4 pounds lean ground beef FRESH!
1 tsp onion powder
2 TBLs mixed whole pepper corns
6 cloves crushed garlic
4 tsps liquid smoke ( optional)
2 tsp ground black pepper
1 TBLS course all natural pickling or sea salt
1/4 cup binding agent ( organic corn meal, soy flour, ground flax seed,whatever you wish so long as it is a flour like substance)
3/4 cup water
Large mixing bowl
shallow baking pan
sharp toothpick or skewer
Wash hands thoroughly!!!
Mix all the ingredients WELL by hand...make sure all the ingredients and seasonings are well incorporated!! Divide meat into 2 or 3 portions..and roll into sausage like logs.
Roll up in tinfoil..making sure that the piece of foil is large enough to be 3 layers thick around meat. Then lay foil logs in the shallow baking pan and refrigerate for 24-36 hours.
Remove from fridge..take out of shallow pan. Using toothpick or skewer..poke tiny holes all over the foil being sure to poke through to the meat. 20 or so holes should do..spaced evenly all over log.
Place logs on broiler pan in oven and slow roast at 300-325 degree F for 2-3 hours. Any fats will drip from the holes into the pan below.
Allow to cool...unwrap and rewrap to freeze!
It is Not Red like salami because it is NOT smoked..and does NOT contain rapid cure salt, AKA Salt Peter! But it IS delicious and you KNOW what YOU put in it! Also this recipe can be adjusted according to taste..you can add chicken..turkey..goat or even venison. Just make sure its ground.