Oompappy Salami, take 2 - BBQ Central

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Old 02-25-2007, 05:52 AM   #1
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Oompappy Salami, take 2

Well Puff got me interested in Oompappy's salami. Made them up yesterday and I'll smoke them later today. Thanks Oompappy & Puff!


I'll post finished pics later
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Old 02-25-2007, 12:41 PM   #2
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What are you smoking them in...and what temps Nick?......Are they done yet....
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Old 02-25-2007, 01:10 PM   #3
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Smoked them on the WSM at 225* grate temp. I just took them off and I'll slice into one within the hour.
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Old 02-25-2007, 01:27 PM   #4
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Looking good Nick!
I just had a sammie today
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Old 02-25-2007, 02:18 PM   #5
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Well I just sliced into them. I believe it was Puff who mentioned rubbing the outside with crushed black pepper before smoking and I did. It was a great idea Puff (or oompappy) whoever thought of it. The flavor was great, tasted exactly like beef salami (who da thunk)!
Out of the bag Rubbed with blackpepper On to the smoker
Lets take a look Put it on the bread Add lettuce
Some mustard Some pickle slices Lets eat

This is an excellent recipe and I would recomend it to anyone! Great job Oompappy!
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Old 02-25-2007, 02:30 PM   #6
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Oh yeah! [smilie=banana.gif]
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Old 02-26-2007, 02:35 PM   #7
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Nice work Nick, and thanks for the pics
I havn't tried the black pepper coating yet, jminion suggested that
when I first posted the recipe last spring. I'm going to try it on one
and maybe one with red pepper this week. Glad you liked it.

BTW, what did you use as a substitute for the oompappy rub???
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Old 02-26-2007, 02:41 PM   #8
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Quote:
Originally Posted by oompappy
Nice work Nick, and thanks for the pics
I havn't tried the black pepper coating yet, jminion suggested that
when I first posted the recipe last spring. I'm going to try it on one
and maybe one with red pepper this week. Glad you liked it.

BTW, what did you use as a substitute for the oompappy rub???
Quote:
Originally Posted by oompappy
Quote:
Originally Posted by Damar12
I like this recipe. I got all but the Pappy rub. What does it consist of? I would like to try this.
Sorry about that. The rub is what I use for ribs and pork mostly. If you've
got a favorite rub you could try that. Pretty much what is missin' from this
recipe that oompappy rub has in it is, Chili Powder, Sugar, Oregano, Basil
and Thyme
. If you have a rub that includes those ingredients, your good to go.
You called for 4 teaspoons. I mixed these things in quantities that equaled 4 teaspoons. I'm guessing your rub has these in them and it seemed to work great so I'll use these again. I had another sandwich for lunch today with it.
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Old 02-26-2007, 02:59 PM   #9
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I'm joining the salami bandwagon. I've got 3 rolls in the refrig right now and I'll be smoking them tomorrow on the WSM. This will have to be a big transformation because they sure don't smell like salami now, they smell great though.

Updates tomorrow.
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Old 02-26-2007, 03:01 PM   #10
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Quote:
Originally Posted by Bruce B
I'm joining the salami bandwagon. I've got 3 rolls in the refrig right now and I'll be smoking them tomorrow on the WSM. This will have to be a big transformation because they sure don't smell like salami now, they smell great though.

Updates tomorrow.
Bruce, do roll them in crushed black pepper!
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