How To make Salami

How To Make Chicken Salami At Home | Basic Salami Recipe | Homemade Salami By Varun | Get Curried

Homemade Salami Recipe | How to make Chicken Salami | Chicken Sausage | Healthy Homemade Sausage | Salami Sausage | How to make Sausage at Home | Healthy Steamed Chicken Salami | Sausage Recipe | Chicken Recipes | Get Curried | Varun Inamdar

Learn how to make Homemade Chicken Salami with our Chef Varun Inamdar.

Introduction
A homemade version of Chicken Salami is way cheaper than the market ones! Chicken mince with added spices is first grinded into a thin paste and is further boiled, cooled & cut into desired pieces. Although the recipe may be time-consuming, only a few ingredients go into the making. Try out this Homemade Chicken Salami today & share your thoughts in the comments below.

Homemade Chicken Salami Ingredients -

For the Salami
450 gms Chicken Breast
1/2 tsp Black Pepper (crushed)
1/2 tsp Ginger Powder
1 tsp Salt
1 tsp Sugar
1 tsp Red Chilli Powder
1 tbsp Fresh Cream
100 ml Cold Water
1 tsp Oil

For Steaming the Salami
Water (as required)

Making Salami Sandwich
Bread Slices
Lettuce

For the Spread
2 tbsp Mayonnaise & Sriracha

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Host: Varun Inamdar
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About Salami
Salami is a sausage that first came from Italy. The name comes from the Italian 'salare' meaning to make something salty. The original salami was made from a mix of chopped pork and salt which was dried using air in a casing. Now there are many types of salamis made in some countries. Nearly all are seasoned with a combination of herbs and spices in addition to salt.

Salamis are now sometimes smoked or cooked before air drying. Some kinds are made of beef while others mix beef and pork. Most, if not all Italian salamis have garlic in them, but few German kinds do, for example. Some, like a few salamis from Spain, include paprika or chili. The difference between some types is in how coarse or fine the meat is chopped. Some light salami might add turkey or chicken to reduce both fat and calories. Many salamis are named after the city or region where they come from. Some examples are Arles, Genoese, Hungarian, and Milano salamis.

Making Authentic Italian Beef Salami traditionally at home in your own fridge!

Beef Salami special from Piero on cooking with an italian. Today Piero shows us how to make a really tasty homemade beef salami. You can use your own fridge to dry it out after the fermentation period.

INGREDIENTS:
700g Beef Chuck
300g Belly Pork
50g Pure Pork Back Fat
30ml Red Wine marinated with cloves overnight
1 Teaspoon nutmeg
1/2 Teaspoon ground cloves
2g Ground black pepper
2g Black pepper seeds
29g Sea salt

Hope you enjoy this Making Authentic Italian Beef Salami traditionally at home in your own fridge! video, visit our website for more cookingwithanitalian.com & find more on our channel enjoy!

If you have any queries, please let us know in the comments or contact us through social media. Thank you.

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MAKE YOUR OWN SALAMI - IT'S EASY!!!

This week we butchered one of our Pigs and now we are going to show you how to easily make Homemade Salami. With the price of food going through the roof this is a great way to take some cheap cuts of pork and turn them into that expensive Salami in a short amount of time. Believe me, it's easier than you think.

Here is the link to the casings we used:



You do not need to use specialized casings though, you can use whatever size and kind you like.
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Amazing Homemade Italian Cacciatore Salami

Welcome, Today we are making the classic Italian Cacciatore Salami.

You can find a printable recipe (with adjustable quantities) here:

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Easy homemade Salami, much better than store bought lunch meat #ForJars #homesteading

I got this recipe back in the late 70's. Super easy and good lunch meat. The best part, we know what's in this
2# lean hamburger
1 c water
2 Tbsp liquid smoke
1 t peppercorns (optional) - I use ground black pepper
1 tsp onion powder
1 tsp garlic powder
2 T Morton's Tender Quick - meat preservative

Mix all ingredients together. Wrap in Plastic wrap or aluminum foil. Let set in fridge for 24 hours
Bake at 300* F, for 1 hour, uncovered. Rewrap and store in fridge. Freezes well

IMPORTANT INFORMATION REGARDING TENDER QUICK
Tender Quick is a meat tenderizer/curing salt. This is NOT the same as Pink Curing Salt #1 or #2. Do NOT confuse pink curing salt with Himalayan pink salt. Curing salts can be dangerous to children

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