First, I simply pan-fried the salami in a hot pan. It shrinks in size, but like bacon, pops and sizzles with fat. Since I prefer to bake bacon, I applied the same technique for the salami. You can cook twice as much, and you don't have to worry about flipping the salami. Here's how it's done:
30 slices of genoa-dry Italian salami
- Preheat the oven to 325 degrees F.
- Line a large baking sheet with foil and arrange the salami in a single layer on top.
- Bake for 20 minutes, until the salami is crispy and chip-like.
- Carefully transfer to paper towels and blot to remove the fat. Let cool.
- Enjoy alone, with cheese, or in a sandwich or burger!
- Meats, Appetizers