Salami Snacks Recipes

SALAMI CHIPS

Steps:

• Preheat the oven to 375 degrees F.
• Place the salami slices on a baking sheet, leaving a bit of space between each slice. Bake until the edges are crispy and stiff, about 10 minutes. Transfer the salami chips to a paper towel-lined plate to remove any excess fat. Serve immediately or store, refrigerated, in an airtight container.

SALAMI APPETIZER STICKS

Steps:

• Heat oven to 400ºF.
• Place 1 salami slice on each wonton wrapper; roll up tightly.
• Place, seam sides down, on baking sheet; brush with dressing.
• Bake 10 to 12 min. or until lightly browned.

HOMEMADE SALAMI

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.

SALAMI CRISPS

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 325°F.
• Arrange salami slices in 1 layer on 2 large baking sheets lined with parchment paper. Bake, switching position of sheets halfway through baking, until edges are crisp and beginning to curl, 10 to 12 minutes. Transfer slices to a rack to cool. (They will crisp as they cool.)

SALAMI

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.

SALAMI ROLL-UPS

Steps:

• In a small bowl, combine the cream cheese, salami and pickle relish., Spread over tortillas. Roll up tightly; wrap in plastic. Refrigerate for 15 minutes. Unwrap and cut each tortilla into 1-in. slices.

SALAMI APPETIZERS

Steps:

• Soften the cream cheese and spread each slice of salami with the cream cheese.
• Stack the slices on top of each other, ending with the top slice having no cheese on it.
• Cover and refrigerate till cheese is set and meat is good and cold.
• Cut into 12 wedges. Garnish with an olive on a toothpick and push into top of wedges.

SALAMI SNACKS

Steps:

• Spread peanut butter on each slice of salami.
• Place a gerkin in the center of salami on top of peanut butter.
• Fold salami to inclose gerkin.
• Secure with toothpicks and place on serving plate.
• Eat!