Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Beef Salami (5)

Homemade Beef Salami That Tastes Like Deli Magic

Ditch the deli mystery meat—this homemade beef salami is smoky, savory, and way easier to make than you’d think. With just a few pantry staples, lean ground beef, and a touch of liquid smoke, you’ll have a flavorful, sliceable meat perfect for sandwiches, snack boards, or sneaky fridge bites. A meal prep MVP!

  • Total Time: 25 hours 50 minutes
  • Yield: 30 servings (sliced) 1x

Ingredients

Scale

  • 2 pounds ground beef (85–90% lean recommended)

  • ¼ teaspoon garlic powder

  • ¼ teaspoon onion powder

  • ½ teaspoon mustard seed

  • 2 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)

  • 1 tablespoon coarsely ground black pepper

  • 1 teaspoon red pepper flakes (optional, for heat)

  • 1 teaspoon liquid smoke flavoring

Instructions

  • In a large mixing bowl, combine ground beef, garlic powder, onion powder, mustard seed, curing salt, black pepper, and liquid smoke. Add red pepper flakes if using. Mix thoroughly—hands work best!

  • Roll the mixture into a tight log about 2 inches in diameter. Wrap firmly in aluminum foil.

  • Refrigerate for 24 hours to allow the flavors to develop and the curing process to begin.

  • Preheat oven to 325°F (165°C).

  • Make a few small slits in the bottom of the foil-wrapped log to allow fat to drain.

  • Place the log on a broiler pan and fill the lower section of the pan with 1 inch of water to help keep the salami moist.

  • Bake for 90 minutes.

  • Remove from oven and let cool completely before unwrapping.

 

  • Slice and enjoy! Serve with crackers, cheese, or tucked into sandwiches.

Notes

  • Go lean: 85–90% lean ground beef works best to avoid overly greasy salami.
  • Make it yours: Swap red pepper flakes for smoked paprika for a milder flavor.
  • Storage: Keeps in the fridge for up to 10 days, or freeze for up to 2 months.
  • Serving tip: Delicious with sharp cheddar, pickles, or grainy mustard on a charcuterie board.
  • Kid-friendly version: Skip the spice and pair with ranch—yes, it weirdly works.
  • Author: Maria
  • Prep Time: 20 minutes
  • Additional Time: 24 hours (refrigeration)
  • Cook Time: 1 hour 30 minutes
  • Category: Snack, Appetizer, Lunch
  • Method: Baked
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 slice (about 1 oz)
  • Calories: 85
  • Sugar: 0g
  • Sodium: 420mg
  • Fat: 6g
  • Saturated Fat: 2g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 0.5g
  • Fiber: 0g
  • Protein: 7g
  • Cholesterol: 25mg

Keywords: beef salami, homemade salami, deli meat alternative, ground beef recipe, no smoker salami