Smoked Hamburger Salami - Three Versions
Submitted by jolaford
Three homemade cold-smoked beef salami recipes: classic peppercorn, Southwestern chili-cumin, and Italian with basil and Parmesan. Cured, rolled, and smoked from scratch.
YIELD
1 dozenPREP
20 minCOOK
12 hrsREADY
24 hrsMaking your own salami from ground beef is easier than you think, and this recipe gives you three distinct flavors to choose from.
Version one is a classic: cracked peppercorns, whole mustard seeds, and a splash of red wine. Bold, peppery, and straightforward.
Version two goes Southwest with chili powder, cumin, and white wine for a salami with real warmth and earthiness.
Version three takes the Italian route with basil, oregano, mustard seeds, red wine, and a generous hit of grated Parmesan stirred right into the meat.
All three get mixed, chilled overnight, rolled into logs, wrapped in nylon netting, and cold-smoked for 8 to 12 hours.
Pro Tips
- Use prepared curing salt, not regular table salt. The nitrates in curing salt are essential for binding the meat and making the recipe safe. No substitutes.
- Wrap the rolls in large-hole nylon netting to keep their round shape during smoking. Without it, they’ll flatten out.
- Refrigerate finished salami for up to 3 weeks or freeze for up to 6 months. Small batches mean you can always have fresh salami on hand.
- Make sure the salami is cooked through completely before eating. Cold smoking at low temperatures requires extra diligence on internal doneness.
Ingredients
Directions
Mix all ingredients thoroughly then cover and chill 24 hours or more.
Divide into 4 portions. Roll portions into 2⅓ inch -3 inch diameter rolls and wrap with inexpensive large hole nylon net.
Tie ends securely with string (net may be omitted, but rolls flatten out during smoking).
Smoke in smoker for 8 to 12 hours with the fuel of your choice.
This assumes a cold smoke.
Adjust times accordingly, but make sure salami is done throughout.
Remove from smoker- remove netting and dry thoroughly with paper towel.
Wrap in foil and refrigerate up to 3 weeks or freeze up to 6 months.
It is so easy to make you don’t have to make large quantities and store.
Curing Salt: Use only prepared curing salt.
Regular salt does not have the flavors, taste or nitrate added to the quick cure and will not bind the meat required to make these recipes successful.
Check in your local supermarket near where they have the salt.
Other sources would be butcher shops, wine stores and feed stores.
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