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Homemade Salami
June 19, 2009

Same ingredients, different cooking technique: Wrap each half of the two pounds of meat mixture in the foil - not particularly water proof, either, just snug enough to give it a shape - and then let it sit in the refrigerator for 24 hours. After at least 24 hours, place it in a deep pan (I used a stock pot), cover both logs with cold water, bring it to a boil. Boil for one hour (I reduced to a simmer to keep the steam down). Drain and unwrap the foil, pat the sausage with paper towels, chill before slicing. Really good, and I only turned the logs once in the water, they kind of floated but then again I used 1/2 bison and 1/2 beef.

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