Pickles, Sauces & Extras

Homemade Salami

From the kitchen of Marie Richter

Cured and smoked meats are a cornerstone of German and Alsatian food culture — the charcuterie tradition that produced Strasbourg's famous sausages and traveled with German immigrants wherever they settled. Marie Richter's homemade salami, cased in nylon hose and slow-baked for four hours, is a remarkable piece of domestic resourcefulness — capturing the spirit of old-world meat preservation with American pantry ingredients.

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Ingredients

Instructions

  1. Mix beef and Tender Quick and refrigerate overnight.
  2. Next morning, add remaining ingredients.
  3. Put in nylon hose for casing, about 1½" diameter.
  4. Put on sheet pan and bake 4 hours at 225°.