A homemade salami made with ground beef, Tender Quick curing salt, liquid smoke, and classic spices — packed into nylon hose and baked low and slow at 225°F for four hours. Marie Richter’s recipe brings the old charcuterie tradition into a modern home kitchen.
Ingredients
4 lbs. ground beef
3 Tbsp Tender Quick curing salt
2 Tbsp liquid smoke
1½ tsp black pepper
2 tsp garlic powder
1 tsp mustard seed
2 Tbsp dry onion flakes
Instructions
Mix ground beef with Tender Quick thoroughly. Refrigerate overnight.
The next morning, add liquid smoke, black pepper, garlic powder, mustard seed, and dry onion flakes. Mix well.
Pack mixture into nylon hose casing, forming a log about 1½" in diameter.
Place on a sheet pan.
Bake at 225°F for 4 hours.
Remove from oven, let cool completely before slicing.
Refrigerate or freeze for storage.
Tender Quick: Morton Tender Quick is a curing salt mixture — it’s what gives the salami its preserved character and pink color. Find it in the canning aisle or online.
Nylon hose: Clean nylon stockings work as a casing. Tie off the ends tightly after packing.
