Prep 30 mins
Cook 6 hrs
I got this recipe from a well known Vancouver barbecue chef/author/firefighter, David Veljacic. The logs will keep for 4 - 6 weeks under refrigeration. Make up a batch and share with friends...they make wonderful gifts. The time does not take into chilling time. Serve as part of an appitizer or for sandwiches
- 2 lbs lean ground beef
- 2 lbs ground pork
- 4 large garlic, minced
- 3 tablespoons black pepper, freshly grounded
- 2 tablespoons paprika
- 2 tablespoons granulated onion
- 2 tablespoons coriander
- 2 tablespoons mustard seeds
- 1 tablespoon pickling spices
- Combine all the ingredients in a bowl and blend well. Shape the meat into 3 logs about 8 inches long. Wrap tightly in a few layers of cheesecloth and tie the ends tightly with cotton twine. Refrigerate overnight.
- Preheat the oven to 200 to 225.
- Place the logs directly on the middle oven rack with a pan on the lower rack to catch any drippings. Cook for 6 - 8 hours.
- The logs will be cooked in five hours. Over the next 3 hours, they will become drier. To discover how dry you prefer the salami to be, you could remove one of the 3 logs from the oven after six hours, one after seven hours and finally after eight hours. Mark the log so you will know your preference.
- When done, place the logs on a cookie rack and allow to cool. Remove the cheesecloth before slicing.