Homemade Salami

makes 2 one pound rolls

2 pounds ground beef
1 1/2 tsp fresh ground black pepper
1 1/2 tsp mustard seeds
1 1/2 tsp garlic powder
1 1/2 tsp liquid smoke
2 1/2 Tbsp kosher salt
1 small bottle capers (optional)

Mix all ingredients together and form into two rolls.  Wrap each roll tightly in foil, being careful to make each roll water-tight.  Place in the refrigerator and chill for 24 hours.

After 24 hours, place the rolls in a large pan, cover with water, bring to a simmer.  Simmer lightly for 1 hour.  After the hour is up, drain out all the water.  Using a knife or toothpick, poke some holes in the bottom of each roll, allowing any liquid to drain out.  Cool completely.

Once the rolls are cool, return them to the refrigerator and chill for another 24 hours.  To serve, remove the foil wrapping, and thinly slice.


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