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.
- In a large glass bowl, mix all ingredients well.
- Knead for 5 minutes.
- Cover glass bowl with plastic wrap and weigh down the meat mixture with a plate.
- Refrigerate for 24 hours.
- The next day, remove from fridge and knead meat mixture for 5 minutes.
- Cover again and refrigerate for another 24 hours.
- Repeat on the third day.
- 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.
- Place on a broiler pan and bake in preheated 200 degree F oven* for 4 1/2 - 5 hours.
- TURN ROLLS EVERY HOUR. Salami will be quite red in colour when it is done.
- Remove from oven, let cool completely.
- Wrap tightly in plastic wrap and store in refrigerator.
- You can freeze the salami.
Salami rolls ready for the oven.