Slowing but surely, I am getting ready for our family Christmas next week. Yesterday, I made homemade Salami. My mother –in-law gave me this recipe fifty years ago. She made it every Christmas and it was always a hit. My in-laws owned the local locker/butcher shop back then so the meat was always the best around. I have been making it every year since I received the recipe. It is so simple and makes a great gift. Kids love its mild favor. And so do adults.
4 Lbs hamburger. Can use half ground pork and half beef.
2 cups water
Add to the water:
4 tsp liquid smoke
1 tsp onion powder
½ tsp garlic powder
5 Tablespoons Morton Tender Quick Salt( a curing salt)
Add to meat and mix well. Your hands work the best. Wet hands and Shape into 3 rolls. Wrap in foil shining side in. Refrig for 24 hours.
Poke holes in bottom of rolls and place on a cookie sheet with a rack.
Bake at 350 for 1 hour.
|Before baking, ready for its 24 hour curing time.|
|After time in the oven.|
And, of course, like every year, we have to taste it. Make sure it is good to give as gifts..