Aunt Beck's Salami
As featured in Holiday 2023 issue of The Applegatarian.
"I have a huge family, and we were always doing things together. This was especially true around the holidays when we would all make a bunch of stuff to share and give away, like cookies, candies, and this salami, which came from my Aunt Beck.
It was nice to have something salty to counter all those Christmas sweets.
I like this best sliced and served on crackers with some mustard (a hot honey mustard is very good with these). When I first made it for my husband (then my boyfriend), he just ate the whole log while dipping it in mustard!"
- Carrie Raymond, Applegate Senior Research and Development Manager
The Applegatarian, an outlet where employees and advocates of the nation’s leading natural and organic meat brand dish about their favorite recipes, tips, products, partners and more.
Ingredients
- 5 pounds lean ground chuck
- 5 teaspoons tender quick salt
- 3 teaspoons crushed peppercorns
- 1 ½ teaspoons hickory salt
- 3 teaspoons garlic salt
- 3½ tablespoons mustard seeds
- Dash of cayenne
Instructions
- Combine all of the ingredients in a large bowl and mix well {I use a stand mixer for this). Cover the mixture and refrigerate for 3 days. Every day, remove the mixture from the refrigerator and mix it well, about 5 minutes, then re-cover and return to the refrigerator.
- On the fourth day, preheat the oven to 175°F. Set 2 racks inside 2 rimmed baking sheets.
- Divide the meat mixture evenly into 9 pieces. Shape each piece into a log, about 7 inches long and 2 inches in diameter. Arrange on the racks, making sure logs do not touch each other. Bake for 8 hours.
- Remove from the oven and let cool. Wipe off excess grease, then wrap tightly with plastic wrap or wax paper and store in the refrigerator for up to 3 weeks, or in the freezer for up to 3 months.
- Combine all of the ingredients in a large bowl and mix well {I use a stand mixer for this). Cover the mixture and refrigerate for 3 days. Every day, remove the mixture from the refrigerator and mix it well, about 5 minutes, then re-cover and return to the refrigerator.
- On the fourth day, preheat the oven to 175°F. Set 2 racks inside 2 rimmed baking sheets.
- Divide the meat mixture evenly into 9 pieces. Shape each piece into a log, about 7 inches long and 2 inches in diameter. Arrange on the racks, making sure logs do not touch each other. Bake for 8 hours.
- Remove from the oven and let cool. Wipe off excess grease, then wrap tightly with plastic wrap or wax paper and store in the refrigerator for up to 3 weeks, or in the freezer for up to 3 months.