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Homemade salami smoked

  • 2.7kg lean beef or pork mince
  • 4 1/2 tablespoons mustard seed
  • 3 tablespoons garlic salt
  • 4 tablespoons salt
  • 2 tablespoons kosher salt
  • 4 tablespoons coarse ground pepper
  • Mix by hand all ingredients together. Put in bowl and keep in refrigerator. Knead the mixture every day for 3 days.
  • Then roll into 450g loaves.
  • Place in smoker using hot water to keep it moist, and smoke for 3 hours.