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How To make Ground Beef Salami
2 cups water
5 pounds ground beef
2 teaspoons onion powder
2 teaspoons crushed red pepper
5 tablespoons Tender Quick meat curing salt
1 tablespoon liquid smoke flavoring
2 teaspoons garlic powder
2 teaspoons mustard seed
1 teaspoon coarsely ground pepper
Combine water, liquid smoke and spices. Add beef. Mix well with hands. Divide mixture into 3 long rolls. Wrap each roll separately in heavy duty foil. Fold foil tightly closed down center and on ends. Refrigerate rolls 24 hours. With a fork make holes through foil about one inch apart on bottom of rolls (opposite fold). Place rolls on rack of broiler pan (the hole pierced part on the underneath). Place hot water in the shallow pan of the broiler. Bake rolls on center oven shelf at 325 degrees for 1 1/2 to 2 hours. Remove foil. Salami will be a fairly bright pink on both the outside and inside. Set rolls on rack to drain and cool. Wrap in foil or plastic wrap. Taste improves with storage. Store in refrigerator up to 10 days. Store in freezer about one month.
How To make Ground Beef Salami's Videos
Salami Making
Salami Making By Nonna Franca
Recipe
10 Kg Minced Pork (Nonna Franca Prefers 5kg Pork shoulder, 5kg of Pork leg)
300 Grams of Salt
500gr Red Pepper Sauce
200gr Dried Red Hot Chilli Flakes Blended Finely
Sausage casing from animal intestines
homemade Italian CACCIATORINI SALAMI DIY
Our homemade sausage collection continues.
Today we see step by step how to prepare CACCIATORINI at home: meat cutting,filling the casings, seasoning and tasting ; )
Remember to leave your suggestions by writing them in the comments.
Here on the canal you will also find soppressata, capocollo, pancetta, ... and many other cured meats.
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Homemade Salami
Homemade Salami
2 lbs. 80% ground beef
1 Tbl. low salt Montereal Steak Seasoning
1 Tbl. Liquid Smoke
2 Tbls. Mortons Tender-quick
1 Tbl. Dried Chopped Onion
4 tsp. Dried Chopped Garlic
5 tsp. Mustard seed
1 cup water
Mix water, seasonings, liquid smoke and Tender-quick together.
Pour the water mixture over the ground beef, and Mix well.
Divide in Two, wrap tightly in Plastic wrap. Refrigerate 8 - 24 hours. Remove wrapping, bake at 350* for 1 hour (I like to bake on a rack to get rid of any fat) Our favorite is to cook the Salami in the Smoker for 2 hours (250*) Internal temp at about 160*
Cool, slice and enjoy. Great on a sandwich, or on crackers and cheese.
You can change out any spices you prefer, You may not like Montereal Steak seasoning, just pick your favorites, like black pepper, The steak seasoning is just one of our favorites.
You may even want to try ground turkey or chicken. We like the beef.
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Old Timey Beef Breakfast Sausage For Carnivores
Some people don’t want or care for pork but this easy beef breakfast sausage solves that!
It's as easy as it is delicious.
INGREDIENTS
▢1 lb. lean ground beef (80/20)
▢1 teaspoon salt
▢½ teaspoon black pepper
▢1 teaspoon onion powder
▢1 teaspoon garlic powder
▢1 teaspoon smoked paprika (or non-smoked)
▢½ teaspoon dried thyme
▢½ teaspoon dried sage
▢½ teaspoon crushed red pepper
▢1 tablespoon fat (I use bacon fat)
INSTRUCTIONS
Place all the ingredients (except the fat) into a bowl and use clean hands to combine.
If you can, let it sit overnight in the refrigerator before cooking.
Divide the mixture into four - six patties depending on how large or thick you prefer them.
Heat the fat in a large skillet over medium heat. Add the patties and cook them until browned and cooked through, 3-5 minutes per side.
Homemade Deer Salami Recipe
RECIPE BELOW! Buck King Outdoors makes Deer Salami that our family has been using for more than 40 years! Just a few ingredients for a delish snack to take out on the woods or on the boat! Give it a try and let us know what you think. (note: we don't know the origin of the recipe and don't claim to be the owners)
DEER SALAMI
5 lbs. lean hamburger
3 level tsp. garlic salt
4 1/2 rounded tsp. mustard seed
4 1/2 tsp. coarse pepper
2 tsp. liquid smoke (not barbecue)
5 heaping tsp. Morton Tender Quick Salt (no substitute)
Mix in large bowl. Divide into 3 parts. Put in double heavy plastic bags (I use leftover bread bags).
Refrigerate 3 days, kneading each day. Roll into three 6-8 inch rolls. Put on broiler tray in oven for
8 hours at 150-170 degrees. Will keep in fridge for 6 weeks or will freeze well.