Spicy Buffalo Salami

Buffalo –the new red meat! Buffalo was the primary meat source to many of the Plains Indians back in the 1800’s. Surviving the slaughter and nearly becoming extinct, they are now farm raised on private ranches and are numbered at about 250,000. Buffalo spend their lives grazing on grass and are not subjected to drugs, chemicals or hormones. Their nutritional value is better than beef and some doctors recommend Buffalo over beef to reduce fat intake. Buffalo is 80% leaner than beef has half the calories and contains more iron.

Humid, hot summer days takes you to the water, and eating cool salads. But did you know that spicy foods can also cool you down? Make this recipe ahead of time freeze it and use when needed for appetizers, salad toppings or sandwiches. It is perfect for unexpected guests, which we have had many of this summer, and it has been fun for them to try something new!

Entice your taste buds even more! I love to serve this spicy salami with Raye’s Fall Harvest Whole Grain Cranberry Mustard on fresh, baked English Muffin Beer Bread.
The contrast of the spice and texture of the Buffalo Salami with the sweet, crunchy, pungent and very berry cranberry mustard on warm bread is a match made in heaven!

Spicy Buffalo Salami
Ingredients

1 pound ground Buffalo meat
½ pound ground pork
¾ cup game stock
½ teaspoon liquid Hickory smoke
2 tablespoons quick curing salt
3 garlic cloves, pressed
1 shallot, pressed
2 tablespoons smoky paprika
1 ½ teaspoons dark brown sugar
1 ½ teaspoons mustard seed
1 teaspoon fennel
½ teaspoon black peppercorns, crushed
¼ teaspoon cayenne pepper

Directions
1. Combine all ingredients in a large bowl and mix well with clean hands. Divide mixture into 4 equal portions.
2. Form each portion into a 3 inch diameter roll on top of heavy duty aluminum foil. Refrigerate for 24 hours.

Preheat oven to 350F.
3. Place rolls of wrapped salami in 9 x 12 baking pan and fill water half way up rolls.
4. Bake for 1 hour. Cool for 20 minutes before you unwrap.
You can freeze salami individually for up to 3 months in vacuum sealed bags.


Complementary Wines: Albarino, Cahors, Gewürztraminer

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