Home Made Salami

Here is an idea for a home made Christmas gift.
For our Mennonite Girls Can Cook Christmas party this year, 
we were each asked to bring a "Gift From the Kitchen".
I'd made  homemade Salami many years ago and thought it might be fun to 
resurrect the recipe for this occasion.
I placed it in a bright red serving dish  lined with paper shred and
 added a few bright silver ornaments before wrapping it all up in cello gift basket wrap.
It was a hit and everyone wanted the recipe.  So here it is.
  • 5 pounds medium ground beef (I had trouble finding this so I used lean ground beef)
  • 2 1/2 teaspoons coarse ground pepper
  • 2 1/2 teaspoons garlic powder
  • 2 1/2 teaspoons onion powder
  • 2 1/2 teaspoons mustard seed
  • 2 1/2 teaspoons liquid smoke (found in the condiment aisle)
  • 4 tablespoons Curing Salt (like Morton's Tender Quick or Windsor Quick Cure) It is a sugar based curing salt.
  • red pepper flakes to taste - if desired.
  1. In a large glass bowl, mix all ingredients well.
  2. Knead for 5 minutes.
  3. Cover glass bowl with plastic wrap and weigh down the meat mixture with a plate.
  4. Refrigerate for 24 hours.
  5. The next day, remove from fridge and knead meat mixture for 5 minutes.
  6. Cover again and refrigerate for another 24 hours.
  7. Repeat on the third day.
  8. On the fourth day, knead mixture once more and then form into 7 rolls - about 3/4 pound each. I made the rolls about 10 inches long and 2 inches in diameter.
  9. Place on a broiler pan and bake in preheated 200 degree F oven* for 4 1/2 - 5 hours. 
  10. TURN ROLLS EVERY HOUR. Salami will be quite red in colour when it is done.
  11. Remove from oven, let cool completely.
  12. Wrap tightly in plastic wrap and store in refrigerator.
  13. You can freeze the salami.
*We smoked it on our wood pellet grill instead of putting it in the oven this time and it worked well.

Salami rolls ready for the oven.


  1. That is amazing! Who knew you could make salami? Not me. Do you use any red pepper flakes?

    1. Yes, just a bit as I'm not keen on too much heat. Red pepper flakes is what I used.

    2. I definitely did not know you could make this, either! And no nitrates! Awesome!

    3. I think the liquid smoke will have nitrites......

    4. The curing salt has both nitrates and nitrites.

  2. That is awesome Bev!!! I would love to try this and have been wanting to try making our own farmer's sausage as well sometime.

  3. Wow!!! I had no idea one could do this. When I feel brave, I will give it a try. Thank you for the recipe and the pics.

  4. Would like a good farmers sausage recipe... Thanks!

  5. Is there anywhere in the Fraser Valley to buy the Curing Salt?

  6. I have made this for years and grew up with my mom making it. It really is a very easy recipe to create and tastes so good. It does freeze very well and tastes so good with warm zwieback!

  7. sally.unrau@aol.comDecember 11, 2017 at 3:22 PM

    Made this two years ago and it was a big hit. Grab a roll from the fridge for drop in guests to take home with them. I left red pepper flakes out and we loved it. Great hit!

  8. This looks wonderful! How do you think it would work with venison?

  9. i wonder if i could do this with ground turkey meat?

  10. I am very interested in making this, thank you for the recipe. Do you know if you can cut the recipe in half?

  11. To answer a few of your questions...I used a box of curing salt that I'd bought several years ago when Safeway still carried it but I have checked the grocery stores and meat markets and no one carries it any more. My daughter in law bought it on Amazon so you can order it on the internet.
    I have not tried out with game or any other meat but I imagine that you would want to mix it with some pork.

    1. cabela's in abbotsford, belles sports in mission both carry curing salt

    2. I had purchased some at Cabella's but then realized when I got it home that it didn't have sugar in it. Maybe the place in Mission's does.

    3. belles sports in mission carries 3 kinds,all sugar based.