Best Baked Salami Food

BAKED SALAMI

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking dish with aluminum foil.
• Partially slice the salami into 1/4-inch thick slices, making sure the cuts do not go all the way through. Place the salami into the prepared baking dish, and bake for 1 hour. Drain off the grease.
• Mix the barbecue sauce and brown sugar together in a bowl, stirring until the sugar is dissolved. Pour about 2 cups of the sauce over the salami, and retain the rest for basting. Return the salami to the oven and bake for 45 minutes more, basting occasionally with the reserved sauce. Serve on a platter with a knife so guests can cut their own slices.

SALAMI CHIPS

Steps:

• Preheat the oven to 375 degrees F.
• Place the salami slices on a baking sheet, leaving a bit of space between each slice. Bake until the edges are crispy and stiff, about 10 minutes. Transfer the salami chips to a paper towel-lined plate to remove any excess fat. Serve immediately or store, refrigerated, in an airtight container.

BEST BAKED SALAMI

Steps:

• Preheat oven to 300 degrees.
• Partially slice the salami into ¼-inch thick slices, making sure the cuts do not go all the way through.
• Place the salami into a baking dish or aluminum pan
• In a separate bowl, mix jam and mustard and spread ¼ cup of the mixture over the scored salami. Save the rest of the mixture to serve on the side as dipping sauce.
• Bake salami for 45 minutes.
• When finished, I like to cut the salami into small squares and serve with toothpicks as an appetizer.
• This can be made the day before and reheated at 300 degrees for 15 minutes.

HOMEMADE SALAMI

Steps:

• In a large bowl, mix together the ground beef, garlic powder, onion powder, mustard seed, curing salt, black pepper and liquid smoke. Mix in the red pepper flakes if desired. Roll the mixture into a 2 inch diameter log, and wrap tightly in aluminum foil. Refrigerate for 24 hours.
• Preheat the oven to 325 degrees F (165 degrees C). Make a few slits in the bottom of the roll to allow the fat to drain when cooking. Place roll onto a broiler pan, and fill the bottom part of the pan with about 1 inch of water to keep the salami moist.
• Bake for 90 minutes in the preheated oven. Remove from pan and cool completely before unwrapping the salami. Slice and eat as lunch meat, or serve on a tray with crackers and cheese.

BAKED SALAMI

Steps:

• Slice salami about 1/8 to 1/4 inch thick (your preference), but not all the way through.
• Leave it intact enough at the bottom so it will hold together.
• Top with the Marmalade and Dijon mustard.
• Enough to cover the whole top of the salami.
• Wrap in foil and bake in a slow oven for 4 hours.
• Once plated, cut through the salami leaving sandwich size pieces but the presentation should still look like a whole salami.

BAKED KOSHER SALAMI

Steps:

• Slice salami about 1/8 to 1/4 inch thick, but not all the way through.
• Leave it intact enough at the bottom so it will hold together.
• Place salami, apricot preserves and dijon mustard all in a large ziplock bag.
• Shake the bag so the marinade covers the entire salami.
• Let salami sit in marinade overnight in ziplock in refrigerator.
• Bake at 350 for 30 - 40 minutes and then place under broiler for a few minutes to toast the top of the salami.
• Cut up salami and use toothpicks to serve.
• Use extra marinade as a dipping sauce

OVEN BAKED, EUROPEAN STYLE SALAMI

Steps:

• Combine all the ingredients in a bowl and blend well. Shape the meat into 3 logs about 8 inches long. Wrap tightly in a few layers of cheesecloth and tie the ends tightly with cotton twine. Refrigerate overnight.
• Preheat the oven to 200 to 225.
• Place the logs directly on the middle oven rack with a pan on the lower rack to catch any drippings. Cook for 6 - 8 hours.
• The logs will be cooked in five hours. Over the next 3 hours, they will become drier. To discover how dry you prefer the salami to be, you could remove one of the 3 logs from the oven after six hours, one after seven hours and finally after eight hours. Mark the log so you will know your preference.
• When done, place the logs on a cookie rack and allow to cool. Remove the cheesecloth before slicing.