Salami Loaf
- Reviews 1
Ready In: 80 hrs
Yields: 3 1lb loaves
Ingredients
- 4 lbs cheap ground beef (don’t bother with the lean stuff; you need all that fat)
- 2 teaspoons black pepper, cracked or very coarsely ground (1/2 Tsp/lb)
- 2 teaspoons mustard seeds (1/2 Tsp/lb)
- 1 teaspoon garlic granules (1/4 Tsp/lb, or more to taste)
- 4 teaspoons Morton Tender Quick salt (1 Tsp/lb, Morton's Tender-Quick is a curing salt that contains nitrates to cure the meat.)
- 2 teaspoons hickory smoke salt (1/2 Tsp/lb, or 2 Tsp liquid smoke, plus 2 Tsp salt 1/2 Tsp/lb of each)
- cayenne pepper or crushed red pepper flakes, to taste if a spicier sausage is desired (optional)
Directions
- Mix all ingredients well, and refrigerate for 24 hours.
- Mix again, and refrigerate for another 24 hours, and repeat one more timel mixture should cure in refrigerator for a total of 3 days.
- Form into 3 long sausages, and place on a broiler rack above a drain pan.
- A wire rack over a foil lined cookie sheet works fine.
- Bake at 150-175degF for 8-10 hours.
- Remove grease from drain pan if too much accumulates.
- If meat is not browned, firm, and crusty after 8 hours, continue to bake until it is.
- Cool loaves to room temperature, wrap well, and freeze until needed.
- To serve, thaw, and slice very thinly with a sharp knife.
- Sausage casing is not needed, since the loaves form a crust while cooking.
- Note: Since many oven thermostats are inaccurate at low temperature settings, use an oven thermometer to make sure oven is hot enough to properly cook the meat.
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