Oven Baked, European Style Salami |
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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 3 |
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I got this recipe from a well known Vancouver barbecue chef/author/firefighter, David Veljacic. The logs will keep for 4 - 6 weeks under refrigeration. Make up a batch and share with friends...they make wonderful gifts. The time does not take into chilling time. Serve as part of an appitizer or for sandwiches Ingredients:
2 lbs lean ground beef |
2 lbs ground pork |
4 large garlic, minced |
3 tablespoons black pepper, freshly grounded |
2 tablespoons paprika |
2 tablespoons granulated onion |
2 tablespoons coriander |
2 tablespoons mustard seeds |
1 tablespoon pickling spices |
Directions:
1. Combine all the ingredients in a bowl and blend well. Shape the meat into 3 logs about 8 inches long. Wrap tightly in a few layers of cheesecloth and tie the ends tightly with cotton twine. Refrigerate overnight.
2. Preheat the oven to 200 to 225.
3. Place the logs directly on the middle oven rack with a pan on the lower rack to catch any drippings. Cook for 6 - 8 hours.
4. The logs will be cooked in five hours. Over the next 3 hours, they will become drier. To discover how dry you prefer the salami to be, you could remove one of the 3 logs from the oven after six hours, one after seven hours and finally after eight hours. Mark the log so you will know your preference.
5. When done, place the logs on a cookie rack and allow to cool. Remove the cheesecloth before slicing.
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