chronicles PIZZICATTO's adventure since 2006 in SAN FRANCISCO's bohemian NORTH BEACH neighborhood perfumed by bread, wine, and freshly brewed coffee.
Thursday, October 18, 2007
My Homemade Summer Salami
HOMEMADE SUMMER SALAMI RECIPE (courtesy of recipezaar.com)
2 lbs. ground beef
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. mustard powder
2 tbsp. salt
1 c. water
1/2 tsp. liquid smoke
Mix all. Place in a ziploc bag or in a large bowl. Cover with cling/surround wrap. Refrigerate. Curing time is from 3 to 24 hours or more. Bake for 1 1/2 hours at 350 F. Roll mixture into two part. You may sprinkle crushed pepper if you wish. Wrap in foil. Prick holes on one side with a fork. Place in a cake rack over a cookie pan. Water would drip. Cool before you open the salami. Bon Appetit!
NOTE: Am doing another batch right now and I have been curing it since yesterday afternoon at half past two. I plan to cure it for 4 days before baking it really slow at 160 F for 9 hours. It should be more tasty! The mint leaves in the photo BTW is from my mini garden in the city. Ciao!
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