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Old 01-11-2008, 03:51 PM   #1
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Country Style Links & Salami

Here are some Country Style sausage links I made the
other day.

Seasoned & 2nd grind on medium...


Stuffin' & Linkin'...






Cooked...




Some of my beef salami.
2 plain, 1 rolled in cayenne pepper...




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Old 01-11-2008, 04:20 PM   #2
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Looks like the real deal.....
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Old 01-11-2008, 04:50 PM   #3
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Hey Oompappy. Does that Salami need to be refridgerated? If not how about sending me some.
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Old 01-11-2008, 06:24 PM   #4
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Bill, the recipe for oompappy's salami is on this board somewhere. I made it once and it's out of this world. As a matter of fact, I still have 1 left shrunk wrapped in the freezer! Great job pappy!

Here Bill, I found it. http://www.bbq-4-u.com/forum/viewtopic. ... ght=salami
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Old 01-11-2008, 06:45 PM   #5
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(Note to Puff....time to make Oompappy's salami again)
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Old 01-11-2008, 08:06 PM   #6
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Looking good.

The salami recipe calls for

4 teaspoons Oompappy Rub

Is that a secret rub or a posted rub?
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Old 01-12-2008, 01:55 AM   #7
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Another question...what lean to fat ratio of ground beef do you use...85/15; 80/20 etc. and is it ground chuck, ground round, or just plain ground beef?
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Old 01-12-2008, 07:44 AM   #8
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Quote:
Originally Posted by cleglue
Looking good.

The salami recipe calls for

4 teaspoons Oompappy Rub

Is that a secret rub or a posted rub?
I used my own rub.

Quote:
Originally Posted by Bruce B
Another question...what lean to fat ratio of ground beef do you use...85/15; 80/20 etc. and is it ground chuck, ground round, or just plain ground beef?
I wouldn't go less than or more than (depends on how you look at it) 80 - 20. You need the fat for flavor!
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Old 01-12-2008, 08:35 AM   #9
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Fine job pappy...I got to add it to my list now.
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Old 01-12-2008, 11:01 AM   #10
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Quote:
Originally Posted by cleglue
Looking good.
The salami recipe calls for
4 teaspoons Oompappy Rub
Is that a secret rub or a posted rub?
cleglue, you could use other rubs if you think the flavor would go good in a salami, provided it's not too high in salt content.
Or, try...
1ts Italian seasoning
1ts chili powder
1ts sugar
A pinch more garlic
2 pinches onion powder

Quote:
Originally Posted by Bruce B
Another question...what lean to fat ratio of ground beef
do you use...85/15; 80/20 etc. and is it ground chuck, ground round,
or just plain ground beef?
80/20 chuck was used on this batch. 75/25 works goo also.

** Note**
On this batch I added 1/4 cup of non-fat dry milk as a binder, and smoked at 185* (+/-) 10* for about 5 hours 'til 152* internal.
It did improve the texture some.

Hey kids!
Try these other great varieties, black pepper and crushed red...
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Old 01-12-2008, 11:04 AM   #11
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What recipe did you use for the other sausage?
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Old 01-12-2008, 12:08 PM   #12
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Quote:
Originally Posted by wittdog
What recipe did you use for the other sausage?
It's one I've been working on, basically a breakfast sausage , kicked up with garlic, ginger, thyme, cayenne, mustard seeds. I need to do one more run with a minor adjustment before I can consider it complete.
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Old 01-12-2008, 12:56 PM   #13
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Thanks.
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Old 01-12-2008, 12:56 PM   #14
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Looks mighty tasty. Great job!!

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Old 01-12-2008, 03:31 PM   #15
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Yum. The cayenne one looked real tempting, now you add black pepper and crushed red varieties. I like the way you think.

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Old 01-13-2008, 08:30 PM   #16
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that is some mighty fine lookin salami. On the to do list for sure
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