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Nutrition Facts
Serving Size 1 rolls 288g Recipe makes 4 rolls) The following items or measurements are not included below: quick curing salt
Calories 492
Calories from Fat 307		(62%)
Amount Per Serving		%DV
	Total Fat 34.2g	52%
	Saturated Fat 13.3g	66%
	Monounsaturated Fat 15.0g
	Polyunsaturated Fat 1.0g
	Trans Fat 2.1g
Cholesterol 154mg		51%
Sodium 151mg		6%
Potassium 681mg		19%
Total Carbohydrate 0.8g		0%
	Dietary Fiber 0.2g	0%
	Sugars 0.2g
Protein 42.4g		84%
how is this calculated?

Homemade Summer Sausage AKA Salami

Recipe #37881 | 1¾ hours | 10 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: morelhunter
Aug 20, 2002

Just as good as what you can buy, but you know what is in there. I make a double recipe and then freeze it. It is really easy and quick to whip this up and costs a lot less than store bought. Prep time does not include sitting in the fridge for 24 hours.

4 rolls (change servings and units)

Ingredients

2 lbs ground beef
1 cup water
1/2 teaspoon liquid smoke
1/2 teaspoon onion powder
1/2 teaspoon coarse black pepper
1/2 teaspoon garlic powder
1/2 teaspoon mustard seeds
2 tablespoons quick curing salt (Mortons Tender Quick salt)

Directions

1
Mix together all ingredients in a nonmetal bowl.
2
I use an ice cream bucket.
3
Refrigerate for 24 hours.
4
Remove from bowl and roll into 4 rolls, about 1 1/2 to 2 inches thick.
5
Wrap in aluminum foil with shiny side towards meat.
6
Punch tiny holes along one side and place in a broiler pan with holes down to drain out liquid.
7
Bake at 325 degrees for 1 1/2 hours.
8
Remove foil and rewrap in plastic wrap.
9
Ready to use or freeze.

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Featured Reviews for This Recipe

From: KennKonn

On Nov 23, 2009

Dammmmnnn!! This was awesome! So easy to mix up. Mine spent more than 24 hours in the fridge but other than that I followed the directions. Next time we might kick it up with a few red pepper flakes. My hubby went nuts over, my son ate three big slices at lunch and there is just the tail end of the first roll left. If I dont hide the other three they arent going to make Xmas...chances are I will be making more anyways. It is a definate keeper.

0 people found this review helpful

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From: LiisaN

On Mar 9, 2009

Wow how easy this was to make! I halved the recipe - as I had never tried making my own sausage and didn't want to take a big plunge. I was very pleasantly pleased with the end result! Thank you for sharing !

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From: CookbookCarrie

On Nov 18, 2004

Great! Love the flavor & texture. Great with cheese & crackers. I rolled 1/2 in coarse ground pepper before wrapping & baking and the finished product is pretty and very tasty. Thanks for a great recipe!

4 people found this review helpful

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From: Lazdaz

On Jun 11, 2005

Very good. Hubby added more garlic and proclaimed this perfect. He says he will make this often and keep some in the freezer so he doesn't run out. His favorite way to eat this is with crackers and mustard.

1 person found this review helpful

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Read all 9 reviews