Homemade Salami

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"What? Homemade Salami? You got to be kidding!"

Yeah, I know, it sounds crazy. What am I doing this for? Anyone can walk to the grocery store and buy it. Has no sense.

It is not the first time that I decide to face a recipe for things that no one prepares at home in our country. Who does housabe ? Or gofio ? Or  longaniza ? And less salami! Who can be interested in knowing how to make Dominican salami?

I'll tell you who ...

If you live in the land, or any of those places where a pack of Dominicans live, this may not interest you - although I advise you to keep reading - but you will be surprised how many of our readers have asked us to make a recipe for homemade Dominican salami , and all those other foods that we would normally buy at the grocery store (or the winery). Not everyone has one nearby.

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And what do you do when one day you wake up, and the nostalgia punches you in the stomach, and you crave those little pleasures of your native land? Has it happened to you? That is the reality for a large percentage of our readers. And we understand it, which explains why I spent a whole month trying this recipe, taking notes, taking photos, and redoing it over and over and over again. I tasted the right taste the first time, but it took me a long time to achieve a texture that I liked.

There is another reason: Let's face it, the salami (which we also call "sausage") does not have the best reputation. Not a year goes by without coming out on the news, and not for the best of reasons. In 14 years I have bought it rarely, and always to work on recipes for the blog.

I know it's a privilege to choose not to eat it (although I admit that I really like the taste). For many it is less a matter of taste, and more what can be paid for that day. Dominican salami is an affordable source of protein for many families who sometimes can not afford to pay more. But even one who eats it out of necessity jokes about its composition. You know what I'm talking about.

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Let me make it clear: This homemade salami is not even remotely as cheap as the original. And while this does not contain preservatives, this does not make it a healthy choice. That should be obvious. What it is, is tasty. The taste is very close, the texture is reasonably similar.

Do it because it makes you curious. Do it because you can not buy it where you live. Do it because you prefer to know what it contains what you eat. Or because it's super fun to prepare. Just please do not complain that it's not exactly like the grocery store. Why is not it. And that's fine with me.

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Homemade Salami Recipe

Preparation

2 hr

Cooking

40 mins

Total Time

2 hr 40 mins

Homemade Salami Recipe: Have you ever wondered if you can do it at home? I found how to do it. The taste is very similar to the real one, but I have made them with better quality ingredients.

Serves : 1 lb (approx.)

Author : Clara Gonzalez

Ingredients

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

Instructions

1. Place the onion, garlic, oregano, pepper, salt, tomato paste and flour in the processor. Process until you get a thick paste. Reservation.
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2. Place the beef in the processor and grind for two minutes, the meat will look like a soft paste. Add eggs, bacon and the seasoning you had reserved. Grind until the bacon is chopped into small pieces. Pour into a deep bowl. Cover with plastic wrap and refrigerate for two hours.
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3. Unroll a piece of plastic film (1 yard) over the kitchen counter. Place the meat on the plastic film and wind tightly, leaving two inches to the ends. Tie a knot at each end, or tie with kitchen string. Return to the refrigerator.
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4. Meanwhile, pour 1 gallon [4 lt] of water into a large pot. Heat the water over medium heat until it begins to boil. Lower the temperature to a minimum (see notes). Place the meat in a plastic bag with oven-proof zipper. Place in the water. Cover and boil for 45 minutes.
5. Remove the salami from the pot and allow to cool to room temperature. Chill in the fridge.
6. You can serve fried, or stewed . Cuts while it is cold.