SALAMI -- BONNIE'S
By
Bonnie .
@ReikiHealsTheSoul
1
Making your own salami is fun and easy to do with this old fashioned recipe. This salami doesn't contain any nitrates or preservatives. You can make this recipe your own by adding spices your family likes. Beef salami is good with my Spanish Salsa (posted) and for cold snacking with cheese and pickles. I am happy to share this recipe with my justapinch.com friends. Enjoy!
Photos are my own. Recipe is from our family.
Photos are my own. Recipe is from our family.
Ingredients
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2pounds of very lean fresh ground beef
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1teaspoon minced garlic, or more to taste
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1teaspoon mustard seed
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1 1/2tablespoons kosher salt
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1teaspoon cumin
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1/4teaspoon red pepper flakes, or more to taste
How to Make SALAMI -- BONNIE'S
- Use only fresh, good quality, lean ground beef. Add the ground beef, garic, mustard seed, kosher salt, cumin, red pepper flakes, or whatever you like. Shape the beef into a roll about the thickness of a roll of Jimmy Dean sausage. This salami has a Mexican flavor. You could add some Italian herbs if you wanted an Italian flavor.
- Use a large piece of heavy duty tinfoil, or use two thin pieces long enough for wrapping the salami.
- Place the salami on the tin foil lengthwise, as depicted in my photo.
- Bring the two widths together in the middle of the salami, and fold them over to seal together, wrapping the foil tightly around the beef roll. You want a nice tightly wrapped and nicely shaped roll. Twist at each end to seal.
- Place the salami in a large deep pan and cover it with water. Bring to a boil, cover and boil 60 minutes.
- Remove the salami carefully with two sets of tongs. Untwist one end of the salami over the sink and drain out all excess liquid, retwist tightly, wrap in a dish towel and place in the refrigerator.
- When you are ready to serve the salami, slice it into thin slices. I serve my salami on French bread, mayo, and with a spoonful of my Spanish Salsa.
- Here is what a slice looks like close up. Enjoy your fun salami!
