Try this Kosher Salami recipe, or contribute your own.
Suggest a better descriptionIve made this with 100% beef and 50% each beef and turkey with excellent results. The advantage over commercial salami is a substantial reduction of fat by using lean ground beef or grinding the beef from the lowest fat cuts. Could also be made from ground chicken or veal but I havent tried them. Mix all together and refrigerate, covered, for 24 hours, stirring occasionally. Shape into 1 or 2 rolls (depending on size of cooking pot). Wrap in heavy foil, tie ends. place in pot, cover with water, boil for 1 hour. Cool - unwrap and slice. Posted to JEWISH-FOOD digest Volume 98 #027 by Sy Dolnick
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1026g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.6mg | 0 % | |
Potassium 2.8mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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