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Homemade Salami
November 25, 2013

I haven't tried this recipe, so my rating in on my Grandpa's version. A recipe like this has been in my family my whole life. My grandfather was Italian, and this is his family recipe. It is very similar except my recipe calls for 5#s of meat, whole pepper pods, no red pepper. But the biggest difference is that once you mix the meat, you place it in the fridge and you mix it once a day for three days. On the fourth day, you make 5-6 rolls and place it on a broiler pan. Then you bake on 140-150 degrees for 8-10 hours. It is perfect.

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