Homemade Beef Salami Recipe: Customizable Flavor and So Simple to Make
A homemade beef salami recipe that’s so easy to make, and customizable to your taste, you’ll never need to buy storebought again!
As summer approaches, I’m always on the lookout for quick, healthy, and easy go-to snacks that are perfect for park days and picnics. Something that’s not only satisfying but also packed with flavor and free from the excess preservatives and additives often found in store-bought versions.
That’s when I decided to make my own homemade beef salami. It’s a recipe that’s simple to prepare, customizable to your taste, and absolutely delicious.
One of the best parts about this homemade beef salami is that my kids absolutely love it! They’re always asking for slices as an afternoon snack, and it’s become a regular for lunches.
Ingredients for Homemade Beef Salami:
- Ground Beef
- Morton’s Tender Quick Salt
- Hickory Smoked Salt
- Sage
- Mustard Seeds
- Ground black pepper
- Brown Sugar
How To Make Homemade Beef Salami
It’s very simple! You’ll make sure the beef is thawed before you start. Then add the ground beef to a large bowl.
Put all of the spices and salts into a small bowl and mix well.
Add the spices/salt to the beef mixture and using your hands, mix it very well. If you’re hands get too cold, run some warm water in your sink to thaw yourself out!
Now place plastic wrap over the bowl and put it in the fridge. Every day for the next three days. Take it out and mix well.
On the final day, divide the mixture by 5 and roll into logs. Turn on your oven to 170 degrees and slow cook for 6-8 hours or until internal temperature is safe (160F).
Cool completely at room temperature, then refrigerate before slicing. Since you may not want to eat 5lbs of salami in one week, feel free to wrap the logs in plastic wrap and place in the freezer. It freezes great!
Make the Flavor Your Own
Option 1: This has a strong sage flavor but tastes more like traditional salami. Exact measurements are in the recipe card.
- Tender Quick salt
- Ground black pepper
- Brown sugar
- Whole mustard seeds
- Ground sage
- Smoked salt
Option 2: I really like this version because the cumin and onion powder give it more of a pastrami flavor! Exact measurements are in the recipe card for this one, too.
- Tender Quick salt
- Ground black pepper
- Brown sugar
- Whole mustard seeds
- Ground sage (less than above)
- Smoked salt (more than above)
- Cumin
- Onion Powder
Homemade Beef Salami
Ingredients
- Option 1
- 5 pounds of hamburger
- 5 rounded teaspoons of Morton's Tender Quick salt
- 2 tablespoons of black pepper adjust to your taste
- 2 tablespoons of brown sugar
- 2 tablespoons of mustard seed
- 2 tablespoons of ground sage
- 3 teaspoons of smoked hickory salt
- Option 2
- 5 pounds of hamburger
- 5 rounded teaspoons of Morton’s Tender Quick salt
- 2 tablespoons of black pepper adjust to your taste
- 2 tablespoons of brown sugar
- 2 tablespoons of mustard seed
- 1 tablespoon of ground sage
- 3 teaspoons of smoked hickory salt
- 1 tablespoon onion powder
- 1 teaspoon cumin
Instructions
- Mix seasonings together in a medium bowl. Add ground beef to a large bowl. Add the seasonings to the ground beef and mix very well. Cover the bowl and place in the fridge.
- Every day for the next three days, mix the beef well and return to the fridge.
- On the third day roll into 1lb logs and place on a metal cooling rack positioned on a cooking sheet.
- Turn your oven to 170F and cook for approximately 6-8 hours until internal temperature reaches 165 degrees.
- Allow to cool completely before slicing.
- Store in the fridge for 5-7 days or in the freezer for 6 months.
FAQ’s for Homemade Beef Salami
What type of beef should I use?
Use 80/20 ground beef for the best texture and flavor. Leaner beef (90/10) may result in drier salami.
What is Morton’s Tender Quick, and why is it used?
Morton’s Tender Quick is a curing mix that contains salt, sugar, and curing agents. It helps preserve the meat, enhances flavor, and gives salami its signature pink color.
Do I need special equipment to make this salami?
No! Since this recipe cures in the fridge, you don’t need a smoker, curing chamber, or special casings. All you need is a mixing bowl, plastic wrap, and your refrigerator.
Is this salami safe to eat raw?
No, fridge-cured salami made with Tender Quick must be cooked before eating.
What spices can I add for extra flavor?
Try these spices for extra flavor:
- Garlic powder
- Black pepper
- Crushed red pepper
- Paprika
Can I smoke this salami instead of baking it?
Yes! If you prefer a smoky flavor, smoke it at low heat (150-175°F) until it reaches 160°F internally.
Can I slice and freeze portions for later?
Yes! Slice before freezing and store in freezer bags for quick use.
A Simple Recipe Worth Making Again and Again
I hope this homemade beef salami recipe inspires you to give it a try! There’s something so satisfying about making your own snacks from scratch—knowing exactly what’s in them and tailoring the flavors to your liking. Plus, once you taste the rich, savory goodness of this fridge-cured salami, you may never go back to store-bought again!
So why not make a batch this week? Slice it up for easy grab-and-go snacks, add it to charcuterie boards, or tuck it into lunchboxes for a protein-packed treat. And if you love homemade, wholesome foods as much as I do, be sure to check out my other simple, from-scratch recipes here. From nourishing meals to easy homemade staples, you’ll find what you need to inspire your next recipe!
Let me know if you make this salami—I’d love to hear how it turns out!
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