How to Make Deli Meat

Salami with perfect fat and pepper ratio.

Deli meat is made by curing and aging raw meat with salt containing Sodium Nitrate and Sodium Nitrite before it's cooked. According to Frederick K. Ray, Oklahoma University Extension Animal Foods Specialist, "Salt containing nitrates was used in Homer's time (850 B.C.) to preserve meat." Nitrate and Nitrite do more than preserve deli meats, they also enhance the flavor and coloring. Seasonings, water and other additives promote flavor and moistness. Deli-style meats such as salami, bologna, pastrami, Canadian bacon, cured sausages and others are easily made at home.

Things You'll Need

• 1 medium-size glass or plastic bowl
• 1 pound of ground meat (2 pounds if doubling the recipe)
• Measuring spoons
• ½ cup measuring cup
• ½ cup of water
• 1 tablespoon curing salt
• 3/4 tablespoon liquid smoke
• 1/4 teaspoon garlic powder (or to taste)
• 1/8 teaspoon onion powder (or to taste)
• 1/4 tablespoon mustard seed
• 1/2 tablespoon cracked peppercorn (or to taste)
• Clear plastic wrap
• Oven pan with rack

Instructions

How to Make Deli Salami

1. Mix the water, salt and spices together in the bowl. If you're a big fan of salami, double or triple the ingredients in the recipe.

2. Add the ground raw meat to the mixture. Work the ground meat into the liquid until the liquid is well mixed in the meat.

3. Roll the meat into a log(s), then wrap it in clear plastic cling wrap. Refrigerate the log(s) for at least 24 hours. Remove the wrap, then place the roll(s) on a rack pan. Bake for approximately one hour at 300 degrees. Let the salami cool completely before slicing it.

Tips & Warnings

• As with most recipes, many salami variations exist. The best rule of thumb is to read several, then follow one that appeals to your particular tastes.

• Generally, when curing beef, pork or poultry at home, the ratio of curing salt is one tablespoon to one pound of raw meat. Those who prefer more garlic flavor can add more garlic powder. If you're a fan of cracked pepper, add as much as you like. Hamburger or ground chuck works equally well, however, the texture is best if the meat contains a generous portion of fat.

• When using nitrates and nitrites, more is not better. Do not add more than the recipe recommends. According to Oklahoma State University, "Nitrates and nitrites must be used with caution during curing. They are toxic when used in large amounts. The Federal and State Meat Inspection regulations limit the amount that can be used in curing. It is important that exact amounts are used and the curing mixture is thoroughly mixed."

References

• Oklahoma State University: Oklahoma Cooperative Extension Service - Meat Curing

Resources

• Meat Cure
• Salami Variations
• Curing Recipes
• Barbecue FYI
• Home Curing Kits