Recession Recipes .Net

Buy salami or other rolled lunch meats by the log or loaf instead of packets.  To get the best price and the best quality, buy online or by phone from the source, or go to your local farmers’ market or butcher shop.  If you live in an area where many people hunt, some butchers who take care of hunters also make and sell salami and jerky made from wild meats.

For regular turkey or chicken breasts, it’s pretty simple to roast your own.  However, if you want them in a nice loaf, you’ll need to use baking or butchers’ twine to secure them before you put them in the oven.

I don’t recommend making your own traditional salami at home unless you have a traditional space to do it in.  I do however, recommend an updated “freezer salami” if you find yourself blessed with a phenomenal sale on quality ground meat.

This recipe originally came from http://blessingsforlife.com/recipes/frugal/homemadesalami.htm and has been archived here just in case the site should ever disappear or change.

Make Your Own Beef Salami

Copyright by Yvonne Quarles 

This recipe was handed down by my Granny.   Salami was too expensive to buy from the market so she made her own salami from ground beef.  It tastes great and is very easy to make.

 Ingredients: 

 

• 5 pounds of ground beef
• ¼ cup of curing salt
• 4 Tablespoons of dry red wine
• 2 Tablespoons of liquid smoke
• 1 ½ teaspoons of garlic powder
• 2 Tablespoons chili powder
• 2 teaspoons of crushed red pepper
• 1 ¼ teaspoons of ground cumin
• 2 Tablespoons brown sugar
• Nylon netting
• String

 

In a large bowl, mix all the ingredients together with your hands.  Blend the spices in thoroughly.

Cover with plastic wrap or aluminum foil and put in the refrigerator.  Let it stay in the refrigerator for 24-48 hours.  This lets all the seasonings blend in with the meat real good.  

After time is up take out of the refrigerator.

Divide the meat mixture into 4 equal portions.

Roll each portion into a log that measures about 2 ½ inches in diameter by 6 inches long.  

Cut a piece of nylon netting big enough for each log portion, leaving enough at the end to tie with a string (each netting piece will be about 8 inches long and about 8-9 inches wide).  Roll each log in the nylon netting.  Tie each end with a piece of string.  (Editor’s note: If you don’t like to heat plastics with your food, use animal casing for this step.  The best size for this is “beef middle”.)

Put the logs on a rack and bake in the oven at 225 degrees, for about 4 hours.

Let them cool all the way.

Remove the netting.  Dry with a paper towel.

When ready to serve, slice thin.

These logs can be frozen until ready to use.  Then thaw in the refrigerator and slice.

* * *

Yvonne is a wife, mother, nurse, gardener, and writer.  She strives to love the simple life.  Her byline has appeared in various e-zines, and she is a staff columnist for The Kitchen Detective mag. and Living Herbal. Visit her current web site at Inkspillers Attic.

Instructions:

Contact us to send your salami recipes!