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Homemade Beef Salami

Recipe Name: 
Homemade Beef Salami

A medium-textured spicy homemade lunch meat


5 pounds of salami


2 cups water
1 tablespoon liquid smoke flavor
2 teaspoons garlic powder
2 teaspoons mustard seed
1 teaspoon coarsely ground pepper
2 teaspoons onion powder
2 teaspoons crushed red pepper
5 pounds freshly ground beef (80% lean or leaner)
5 tablespoons Morton's Tender Quick (cure)


1. Combine water, liquid smoke, spices, and Tender Quick. Add beef and knead with hands, mixing well.

2. Divide meat into 3 rolls. Wrap each roll separately in heavy-duty foil. Meat will be soft and moist, so be sure to use heavy-duty foil. Wrap foil tightly closed down center and seal ends. Refrigerate for 24 hours.

3. Using a fork, make holes through the foil on the bottom of each roll, about one inch apart.

4. Place rolls on the rack of a broiler pan with the hole pierced part on the underneath. Place hot water in the shallow pan of the broiler, underneath the rack.

5. Bake in center of oven at 325 degrees for 2 hours. Remove foil and set rolls on rack to drain and cool. Slice as desired. Cover and store in refrigerator for up to ten days, or freeze.

Homemade Beef Salami
Additional Notes: 

Original recipe credited to Iris Dunaway, whoever that may be! The directions are from me (Tammy), though!

Preparation Time: 

25 minutes

Cooking Time: 

2 hours

Tammy's Review: 

This is a delicious spicy meat! If you like slightly hot foods, you will enjoy the flavor of this salami! Great by itself or with cheese and crackers or in a sandwich. My rating: 10/10

Average vote based on 4 reviews.
out of 10
User Reviews
out of 10
very good recipe

i like it a little spicy,
i doubled the spices! (yes) and
decreased the sodium nitrate (mortons tender) by half.

it worked great!

out of 10
Delicious homemade spicy lunch meat!

Please see the recipe above for my complete review!

out of 10

Good, good, good! I quite enjoyed this spicy lunch meat! Thanks for sharing it. =)

out of 10
Another Hit!

Tammy, another great recipe! This past week I've tried both your homemade pepperoni this salami...both are "keepers". I was curious as to the difference between the cooking methods and temperatures for both the pepperoni & cooked at low temp for several hours, and this one wrapped in foil, higher temps/shorter time. Is there a reason for this? Just wondering :-) Diane