Homemade Dominican Salami Recipe

Homemade Dominican Salami Recipe: Ever wondered if you could make salami at home? I just found a way myself. The flavor and texture is close to the real deal, but made with better, safer ingredients.

Course Breakfast, Dinner

Cuisine Dominican

Keyword homemade salami, how to make dominican salami, how to make salchichon, salchichon dominicano

Prep Time 2 hours

Cook Time 40 minutes

Total Time 2 hours 40 minutes

Servings people (1 lb total)

Calories 231kcal

Author Clara Gonzalez

Ingredients

1 medium onion
3 cloves of garlic
1 tablespoon of oregano
2 tablespoons of peppercorns
1 teaspoon of salt
1/3 cup of tomato paste
1/4 cup of all-purpose flour
1/2 lb [0.22 kg] of minced beef
2 eggs
1/2 lb [0.22 kg] of bacon

Instructions

Place onion, garlic, oregano, pepper, salt, tomato paste, and flour in the food processor. Pulse until you obtain a coarse paste. Set aside.
Place the minced beef in the food processor and pulse for two minutes, by then the meat would have turned into a smooth paste. Add in eggs, bacon and the seasoning paste. Pulse until the bacon is chopped finely. Remove from the processor and place in a bowl. Cover with plastic film and chill for two hours.
Roll a very large piece of plastic wrap (about 1 yard [1 m]), and lay flat on the countertop. Place the meat mixture on it and form a log. Wrap in the film, rolling until the end, leaving at least two inches at the ends. Tie the ends with a knot (or using an oven-safe tie-wrap). Return to the fridge.
In the meantime, fill a large pot with 1 gallon [4 lt] of water. Heat over medium-low heat until it reaches a gentle boil (there's bubbles rising from the bottom of the pot). Lower heat to minimum (see notes). Place the meat log into a watertight, oven-safe plastic zipper bag, squeeze all the air out before zipping closed. Place in the pot with the boiling water. Cover and cook for 45 minutes.
Remove the salami from the pot and cool to room temperature. Chill.
You can serve fried, or make into a hot pot. Slice or cut while still cold.

Notes

Make sure you cook it over very low heat, just enough to see bubbles rising from the bottom of the pot. You do not want the plastic to melt, it may be food safe, but not edible.

A few things to keep in mind:

The salami is not as perfectly round as the store-bought kind, but I got my logs pretty round and even. It is also not as compact as the industrial kind. I had to be a bit careful when cutting and manipulating.

There is no preservatives in this (other than salt and seasonings), so observe the same storage guidelines as any other cooked meat. You can also cut it into slices and divide into serving sizes and freeze for later use.

Nutrition