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Prep 15 mins
Cook 1 hr 30 mins
I didn't even know you could make your own salami. Don't get too excited-I haven't tried it myself yet. It was in my grandmother's recipe collection. Let me know how it turns out!
- Mix all of the ingredients together and knead well with hands to mix.
- Shape into 3 rolls and wrap in foil. Refrigerate overnight.
- Prick bottoms of rolls and bake at 350 on rack over a pan to catch the grease for 1 1/2 hours.
I have a recipe with all these same ingredients, altho mine calls for 2 T of liquid smoke and only 2 lbs of hamburger. I ran out of the tender quick salt this last time and used pickling salt and it was wonderful!
Wow, could not find Morton's Tender Quick Salt anywhere around here (I'll order on line, next time) I made it without, (I did increase the spices a bit), but all I ended up with was 3 logs of spicy drab brown meatloaf. If you don't have the curing salt, just wait until you do!
This is a great recipe. I lost mine and used this to make a batch. When they come out of the oven they are best when left for 3 or 4 days. Thanks for sharing.