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Base Alcohol Category By flavor profile By flavor profile. Clear All Apply Filters. If you are wondering how to make chicken salami at home, this easy homemade chicken salami recipe will help you. Why buy harmful deli meats from the market when you can make chicken salami at home? This easy homemade chicken salami recipe is perfect even for beginners. Chicken Salami is an easy and popular chicken recipe that can be served for breakfast and evening snacks too. Chicken salami is technically dried meat and is a rich source of protein that helps build and repair the essential tissues of the body.
Most interestingly, this easy chicken recipe has zero oil content which makes it an apt choice for weight loss. This weight loss chicken recipe can be easily made at home and requires only a few ingredients. To make this healthy chicken recipe, you need minced chicken, cilantro, ginger garlic paste, green chilli paste, salt and red chilli flakes. This high on protein chicken appetizer recipe is truly a weight-watcher delight and goes really well with cocktails too.
You can serve this easy chicken recipe on any occasion and people of all age groups will love it. While making this healthy chicken salami recipe, you can balance the level of spiciness keeping your taste and preferences in mind.
Rating: 5 stars. Angela I'm so glad you posted this recipe. It was given to me by a very dear friend. Over the years it was missplaced so I'm happy to find it once again. This recipe is more of a summer sausage than a salami.
Your proportions of seasonings to curing salt is perfect. The flavor and texture are wonderul. Most people can't believe you made it yourself. Its quality is as good as any butcher and sausage maker's. Goes soooo good with beer on a hot summer day. Thanks again. Read More. Most helpful critical review Deb.
Rating: 3 stars. I followed the recipe subbing curing salt and sugar for the sugar-based curing mix. I will make this again and I will increase everything but the meat.
I have gone online and ordered a sugar-based cure I will also put the mixture in my mixer add cold water to bind it together better and fennel seed and use whole peppercorns. I want a finer grained mixture. I can hardly wait for my cure to get here to make another batch. Reviews: Most Helpful. I did and boy was it a mistake. Here is my variation of your wonderful recipe after a couple of trials: 1.
I may use more than 1T liquid smoke next time just based on personal tastes. This doesn't last long around the house it is sooooo good. I also unwrap the meat after about 10 mins of cooling and let it sit in the turned-off oven to create a drier meat. Was really great. Everyone loved it and wanted the recipe.
Is really great on a warm evening with a cold beer. I will be making this for a long time to come. 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. I used Venison in this recipe instead of ground beef and shared it with the guys I work with. They were all up around the 4. I will use this recipe again. Great job! This is an awesome recipe! And so simple! I will definitely make this again and again. Chris Hall. Super thx! How do you guys store it?
Rating: 4 stars. Sarah Thomas Blackmore. Absoloutely delicious!!
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