4 pounds grass-fed ground beef
2T sea salt
1/3c chili powder
2t garlic granules or several minced garlic cloves
1-1/2t fennel seeds
4t coarse black pepper
1t dried hot pepper flakes
3T wine of choice
Mix well and form into 4 “rolls”. Wrap in foil and set in refrigerator for 24 hours. Next day: poke holes for drainage in various spots on the rolls with the tip of a pointy knife. (I used to use a fork, but it left tiny bits of foil in the meat – fyi.) Place rolls on top of a broiler pan with a bit of water in the base to catch any drippings. (Makes it MUCH easier to clean the pan when done, lol!) Bake for 1 hour at 325°. Once out of oven, carefully remove foil and allow rolls to cool. We like really thin slices, so we’ve found that a large serrated bread knife works the best – especially if the rolls have been in the fridge for awhile so they’re nice and cold. Once sliced, I freeze stacks of slices. It doesn’t take long for a stack to thaw enough to separate slices for a “salami” sandwich.
For “pepperoni”, we bake it on our sourdough pizza crusts.
For “bacon”, we add it to coconut oil in a skillet & fry it until crisp . Here’s a pic of the frozen slices in the coconut oil:
Here’s a pic of Paul’s favorite way to eat it – crisp & dipped in ketchup, lol! 🙂
These recipes have been such a blessing to us. We do our best to avoid lunch meats/processed meats. It’s been fun using what we have to create healthy substitutes! 🙂