Beef Salami Recipes
SALAMI
Here's a great salami recipe. You can add spices to make pepperoni too.
Provided by BEULAH MAE
Time P1DT1h10m
Yield 32
Number Of Ingredients 5
Steps:
- In a large bowl, mix together the ground beef, black pepper, garlic, mustard seed and curing salt until well blended. Divide into 2 or 4 rolls, wrap in aluminum foil, and refrigerate for 24 hours.
- Bring a large pot of water to a boil. Place the wrapped rolls in the water, and simmer for 1 hour over medium to low heat. Remove carefully, and poke holes in the foil to drain. Set aside to cool. Remove foil, and rewrap with new aluminum foil. Refrigerate until fully chilled, about 3 hours. Slice, and use for sandwiches, crackers, salads or just snacking.
Nutrition Facts : Calories 88.4 calories, Carbohydrate 0.1 g, Cholesterol 24.1 mg, Fat 7.6 g, Protein 4.7 g, SaturatedFat 3.1 g, Sodium 455.3 mg
HOMEMADE SALAMI
This homemade salami is good for party trays. It can be served on platter with sliced cheese and crackers, or just eaten in a sandwich.
Provided by BLUIC
Time P1DT1h45m
Yield 30
Number Of Ingredients 8
Steps:
- In a large bowl, mix together the ground beef, garlic powder, onion powder, mustard seed, curing salt, black pepper and liquid smoke. Mix in the red pepper flakes if desired. Roll the mixture into a 2 inch diameter log, and wrap tightly in aluminum foil. Refrigerate for 24 hours.
- Preheat the oven to 325 degrees F (165 degrees C). Make a few slits in the bottom of the roll to allow the fat to drain when cooking. Place roll onto a broiler pan, and fill the bottom part of the pan with about 1 inch of water to keep the salami moist.
- Bake for 90 minutes in the preheated oven. Remove from pan and cool completely before unwrapping the salami. Slice and eat as lunch meat, or serve on a tray with crackers and cheese.
Nutrition Facts : Calories 96.5 calories, Carbohydrate 0.2 g, Cholesterol 25.7 mg, Fat 8.2 g, Fiber 0.1 g, Protein 5.1 g, SaturatedFat 3.3 g, Sodium 485.8 mg
SCRAMBLED EGGS AND FRIED BEEF SALAMI
My mother made this for us growing up and now I make it for family! So simple, no butter or oil needed since you fry the salami in a dry pan. We use kosher beef salami. It comes packaged like a thick sausage or in slices.
Provided by Oolala
Categories Breakfast
Time 7m
Yield 1-2 serving(s)
Number Of Ingredients 2
Steps:
- Beat the eggs in a bowl and set aside.
- In a small frying pan, over medium heat, add the salami. Using a spatula, brown the salami on all sides. This won't take long.
- Once it is browned, add the eggs to the salami.
- Use the spatula to move the eggs around in the pan until they are set to your taste.
- Turn out to a plate as soon as they are done and enjoy!
Nutrition Facts : Calories 147, Fat 9.9, SaturatedFat 3.1, Cholesterol 423, Sodium 140, Carbohydrate 0.8, Sugar 0.8, Protein 12.6
HOMEMADE SUMMER SAUSAGE AKA SALAMI
This recipe is as old as the hills. I've made it for the last 50 years and it was old when I got it. I thought it would be a good addition, so that young cooks can see how easy it is to make a basic sausage. You can play with it, add more spice or whatever. I do suggest trying it as written first. Just as good as what you can buy, but you know what is in there. I make a double recipe and then freeze it. It is really easy and quick to whip this up and costs a lot less than store bought. Prep time does not include sitting in the fridge for 24 hours.
Provided by morelhunter
Categories Meat
Time 1h40m
Yield 4 rolls
Number Of Ingredients 8
Steps:
- Mix together all ingredients in a nonmetal bowl. It is easier to mix the seasoning with the water, then incorporate the meat, using your hands to distribute all spices evenly (like making a meatloaf). A note, based on a review, do not over mix the meat or it will be tough. This is true about any kind of meat, work it just enough to get every thing incorporated.
- I use an ice cream bucket and place a lid on top.
- Refrigerate for 24 hours.
- Remove from bowl and roll into 4 rolls, about 1 1/2 to 2 inches thick.
- Wrap in aluminum foil with shiny side towards meat.
- Punch tiny holes along one side and place in a broiler pan with holes down to drain out liquid.
- Bake at 325 degrees for 1 1/2 hours.
- Remove foil and rewrap in plastic wrap.
- Ready to use or freeze.
Nutrition Facts : Calories 491.9, Fat 34.1, SaturatedFat 13.3, Cholesterol 154.2, Sodium 152, Carbohydrate 0.8, Fiber 0.2, Sugar 0.1, Protein 42.4
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