Ground Beef Salami

This is homemade salami the old-fashioned way, no casings, no smoker, no special equipment. Five pounds of ground beef mixed with curing salt, liquid smoke, and spices, shaped into three logs, then refrigerated for a full day before a low, slow bake.

The curing salt (tender quick) is what gives the salami its characteristic pink color and cured flavor. Regular table salt won’t do the same job. The 24-hour refrigeration lets the cure penetrate evenly through the meat, so you get consistent color and flavor from edge to center.

Poking holes in the bottom of the foil before baking is a smart detail. It lets the rendered fat drain out into the water-filled pan below, so the salami bakes rather than fries in its own grease. The water in the broiler pan also keeps the oven humid, preventing the outside from drying into a hard shell.

The flavor actually improves over a few days in the fridge as the spices mellow and meld. Slice it thin for sandwiches, crackers, or snacking.

Kitchen Tips

• Use regular ground beef, not lean. Some fat is needed for flavor and the right salami texture
• Mix thoroughly with your hands. The meat needs to be well-blended so the logs hold their shape
• Wrap the foil tight with no gaps. Loose foil lets moisture escape and dries the surface
• Slice thin and cold for the cleanest cuts. Warm salami tears instead of slicing neatly

Variations

• Add 2 teaspoons of fennel seed for an Italian-style flavor
• Mix in ¼ cup of whole black peppercorns for a peppered salami
• Use half ground beef and half ground pork for a richer, more traditional texture