Salami Frito [Recipe + Video] Homemade Fried Dominican Salami

🧂 Ingredients

• 1 pound Dominican salami

  (or homemade with recipe below) (or homemade with recipe below)
• 1 cup oil for frying
• 1 medium red onion
• 3 cloves garlic
• 1 tablespoon oregano (dry, ground)
• 1 tablespoon pepper (freshly-cracked, or ground)
• 1 teaspoon salt
• 2½ tablespoon bija (annato, achiote) powder

  use sweet paprika if it's impossible to find bija. We use it as coloring to give red color to the salami.
• ¼ cup all-purpose flour
• ½ pound minced beef

  [0.22 kg]
• 4 egg white
• ½ pound bacon

  [0.22 kg]

Instructions

• 1 Heat the oil in a skillet over medium-high heat. Lower the salami slices into
  the hot oil and fry the salami slices on both sides until lightly browned and
  the edges are darker.
  
  Let them rest on a paper towel to absorb excess oil, and serve according to the
  suggestions above the recipe.
• 2 Place onion, garlic, oregano, pepper, salt, bija, and flour in the food
  processor. Pulse until you obtain a coarse paste. Set aside.
• 3 Place the minced beef in the food processor and pulse for two minutes, by then
  the meat would have turned into a smooth paste. Add in egg whites, bacon, and
  the seasoning paste. Pulse until the bacon is chopped finely.
  
  Remove from the processor and place in a bowl. Cover with plastic film and chill
  for two hours.
• 4 Roll out a very large piece of heat-safe plastic wrap (about 1 yard [1 meter]),
  and lay it flat on the countertop. Place the meat mixture on it and form a log.
  Wrap in the film, rolling until the end, leaving at least two inches at the
  ends.
  
  Place the meat mixture on it and form a log. Wrap in the film, rolling until the
  end, leaving at least two inches at the ends. Tie the ends with a knot (or using
  an oven-safe tie-wrap). Return to the fridge.
• 5 In the meantime, fill a large pot with 1 gallon [4 lt] of water. Heat over
  medium-low heat until it reaches a gentle boil (there are bubbles rising from
  the bottom of the pot). Lower heat to a minimum (see notes).
  
  Place the meat log into a watertight, oven-safe plastic zipper bag, and squeeze
  all the air out before zipping closed.
  
  Place in the pot with the boiling water. Cover and cook for 60 minutes.
• 6 Remove the salami from the pot and cool to room temperature. Chill.
  
  If you are going to slice, do it right out of the refrigerator because it is
  easier. To fry follow the instructions in the first step of the recipe.

Nutrition Info