Home-made salami
I can't believe how simple this is to make!
In a large bowl, thoroughly mix together 4 pounds of lean ground beef (90% lean)with 1/4 cup curing salt, 2 tablespoons of liquid smoke, 1 1/2 teaspoons garlic powder, and 1 1/2 teaspoons of ground pepper. Cover and chill for 24 hours.
Divide chilled mixture into fourths. Shape each into a compact 8" log and place each on a 12 x 18" piece of nylon net.Roll up tightly; tie ends with string. Place logs on broiler pan with a rack and bake in a 225 degree oven for 4 hours.
Remove from oven and take off netting. Pat well with paper towels to absorb excess fat. Cool slightly, then wrap in foil and refrigerate or freeze. Makes about 3 pounds.
The salami keeps in the refrigerator for up to three weeks or can be frozen.
A few tips I learned after making these -
- To wind up with less lumpy looking salami, roll the logs wrapped in plastic wrap, then remove the plastic and wrap in netting.
- Turn the salami over half-way through baking so it will brown evenly.
On retreat in Washington DC
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| The chapel in the retreat center |
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| Washington Retreat House |
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| Retreatants gather toward the end of the weekend |
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| The North Carolina contingnt of the Daughters of St. Francis de Sales |
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