Not Quite Kosher Style Salami

[wittdog]

Not Quite Kosher Style Salami
10 Lbs Lean Beef
2 Table Black Pepper
1 Tbl Paprika
1 Tbl Crushed Mustard Seed
1 Tbl Garlic Powder
1 Tbls Onion Powder
4 TBls Powdered Dextrose
1/2 tea Basil& Oregano
3 Tbls Salt
1 Tbls Season Salt
6 Tbls Corn Syrup Solids
2 tea Insta Cure 1

1. Mix spices together and set to side.
2. Mix Salt and Cure with 2 Cups water and to meat and mix in spices.
3. Pack into Salami Cases that have been soaking in warm water for 90 min.
4. Hang on Dowels for 1 hr. to dry

Smoking Instructions
1. Preheat Smoker to 130 deg. with Damper's Wide Open.
2. Place Salami in Smoker on Wooden Dowels.
3. When Salami is Dry to the Touch (about 1 hr); Slowly increase the temp to 140 degs .
4. Close dampers to 1/4 and introduce the Cheery wood. After 1 hr raise the temp to 160 and continue to smoke for one more hr.
5.Stop smoking and raise the temp to 170.
6. Hold in smoker until the internal temp of the meat is 152 deg.
7. When the desired temp is reached; remove from smoke house and shower with cold water until the internal temp is down to 110 deg.
8. Remove salami from water and let it bloom till the desired color is reached.
9. Allow Salami to dry and place in cooler overnight.
10. Allow salami to dry and wrap in freezer wrap and freeze.

This recipe is based on the one in the Kutas book…and then Bastardized my me…..

 

[DATsBBQ]

I thought the stuff was air dried for weeks at 70 degrees. Is this a speeded up process or something different?

 

[wittdog]

There are different ways of making salami...the stuff you are talking about is dry cured...not cooked and left to hang in a temp and humidity controlled environment. There is a definite difference in both the taste and texture of the finished product.

 

[bigwheel]

Well I'm still trying to figger out why it aint fully Kosher. Looks like all it take be a blessing from the Rabbi which only cost 5 bucks if you know the right rabbi. This argument about the true nature of Salami has been discussed extensively over on the Sausage list. Fact of the matter is if a person want to get technical...real Salami is a dry cured product as denoted by Dat's. Whut Witt has wrought would be classified as "Cotto Salami"..which amongst the Eyetalians...Cotto means cooked. So..you just plug the term Cotto into the title and everything be Kosher so to speak...as long as the Rabbi gets his 5 bucks

bigwheel

 

[wittdog]

That's why it ain't called Kosher Salami.... [smilie=a_whyme.gif]
Forget it thanks for the info......

 

[bigwheel]

Cotto Salami recipes from Joe Ames.

Here's a few Cooked Salami recipes from our dear old pal and friend of all sausage making and cooking enthusiast type folks aka..Joe Ames. Hope he still ok aint heard from him in a month of Sundays. Should keep anybody busily at work for a long time..even them who aint interested in grinding and stuffing etc. Think I tried Sam's Salami one time and it turned out purty good. Now no..I did not stoop so low as to use Liquid Smoke

bigwheel

>Joe said this:

From: Joseph A. Ames <ames@ptdprolog.net>
To: <SAUSAGE@netrelief.com>
Subject: Re: [SAUSAGE] Salami: Here's a bunch.
Date: Sunday, April 02, 2000 11:48 AM

-- SALAMI
5 lb. ground beef (not too lean)
5 tsp. Morton's Tender Quick Salt
2 1/2 tsp. garlic salt
2 1/2 tsp. course crushed pepper
1 tsp. Hickory Smoked salt

Put all in large bowl and mix well and refrigerate. Mix once a day for 3
days. On the 4th day mix and shape into 3 rolls (or more). Lay on broiler
rack and bake for 8 hours at 160 degrees. Cool and store. Slice when
needed.

-- HOMEMADE SALAMI
2 lbs. lean hamburger
2 tbsp. Morton Tender Quick
1/4 tsp. onion powder
1/2 tsp. garlic salt
1 1/2 tsp. liquid smoke
1 c. water
1 tbsp. mustard seed
1 tbsp. peppercorns (whole or cracked)

Mix well and roll in 3 sticks about size of half dollar in diameter. Wrap
in foil and refrigerate for 24 hours. Place in shallow pan and bake 1 hour
at 300 degrees. If you make larger rolls, bake longer.

-- SALAMI
2 lb. ground chuck or round beef
2 tbsp. Tender quick
1/4 tsp. onion
1/2 tsp. garlic powder
1 1/2 tsp. liquid smoke
1 c. water
1 tbsp. mustard seed
1 tsp. peppercorns (whole)

Mix well and roll out in 3 rolls the size of silver dollars. Wrap in foil
and refrigerate for 24 hours. Unwrap and bake at 300 farenheit for 1 hour.

-- SALAMI
2 lbs. ground chuck or 1 lb. chuck and 1 lb. turkey
1/2 c. water
2 tbsp. Tender Quick
1 1/2 tbsp. black pepper
1/2 tsp. garlic powder
1 tbsp. Liquid Smoke
1/2 tsp. onion powder
1 tsp. powdered mustard

Mix all ingredients together and form into 3 rolls. Put on rack in
refrigerator overnight. Cook on rack over pan of water 1 hour at 300
degrees. Can be sliced and served with Ritz crackers as an appetizer or
used in finger sandwiches.

-- HOMEMADE BEEF OR DEER SALAMI
4 lbs. ground chuck or ground deer meat
2 c. water
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. pepper
1 1/2 tbsp. Liquid Smoke
4 tbsp. Morton's Tender Quick salt

Mix all together and form 2 rolls. Knead 10 minutes. Wrap in aluminum
foil, shiny side in. Refrigerate 24 hours. When ready to cook poke lots of
holes in bottom of foil. Place on rack in oven with pan of water
underneath. Bake 325 degrees for 90 minutes. To brown, open foil and bake
until brown.

-- SAM'S SALAMI
2 lbs. lean ground beef
1 c. water
1 tsp. liquid smoke
2 tbsp. Mortons Tender Quick
1/4 tsp. onion powder
1/8 tsp. garlic powder
1/2 tsp. ground pepper (fresh, if possible)
1 tbsp. mustard seed

Mix all ingredients together and divide into 3 parts. Form into rolls
about 8 to 10 inches long, wrap in Saran Wrap and refrigerate overnight or 24 hours. Remove wrap and bake on rack with drip pan 1 1/2 to 1 3/4 hours at 250 degrees. Let cool. If to be used soon, refrigerate, otherwise wrap for freezing.

-- HOMEMADE SALAMI
3 lbs. extra lean hamburger
3 tbsp. Morton's Tender Quick salt (no substitute for this salt)
6 tbsp. Liquid Smoke
3/4 tsp. garlic salt
1 tsp. onion powder
1 tbsp. fresh cracked black pepper
1 tbsp. whole peppercorns
1 1/2 tbsp. whole mustard seed
1 tsp. cumin
1/2 tsp. cayenne pepper (or hot pepper)
2/3 c. water

Mix thoroughly by hand the above ingredients. After mixing, roll into 3 (1
lb.) rolls, similar size to commercially packaged breakfast sausage. Wrap
in plastic wrap and store in refrigerator, overnight, not less than 8 hours.
Unwrap from plastic, bake rolls on wire racks in cookie sheets in 300 degree oven for 73 to 80 minutes. Let cool on racks for 1 hour or more, re-wrap in plastic and store in refrigerator. Keeps well.

-- HOMEMADE SALAMI
2 tbsp. Morton's Tender Quick
1 tbsp. Liquid Smoke
1 tbsp. garlic juice
1 tbsp. onion powder
1 tbsp. fresh cracked pepper
1 tbsp. whole peppercorns
1 tbsp. whole mustard seed
1 tsp. cumin
1 tsp. crushed hot red pepper (or 1/2 tsp. cayenne pepper)
2 lbs. ground beef
1 c. water

Combine all ingredients and mix well. Refrigerate and mix once each day
for 3 days. On 4th day shape into rolls and bake for 1 hour at 350 degrees.
This also freezes well for later use.

-- SALAMI ROLLS
6 lb. hamburger
2 1/2 tsp. cracked or coarse ground pepper
2 1/2 tsp. mustard seed
4 tbsp. Morton Tender quick salt
2 tsp. garlic salt
1 tsp. liquid Hickory smoke
1 tsp. Italian seasoning

Mix ingredients and refrigerate 3 days, mixing every 24 hours. Shape into rolls and bake 8 hours at 140 to 150 degrees on broiler pan. Fat must drop off as it is baking and it forms its own casing. Turn once while baking. These can be frozen.

-- HAMBURGER SALAMI
5 lb. hamburger
2 1/2 tsp. mustard seed
2 1/2 tsp. pepper
2 1/2 tsp. garlic salt
1 tsp. Hickory Smoke salt or Hickory liquid smoke
3 heaping tsp. Tender Quick meat cure

Mix all ingredients well. Cover and refrigerate. On the second day mix
and recover. On the third day mix and recover. On the fourth day form into 5 or 6 rolls. Place on a broiler pan or cookie sheet. Bake at 150 degrees for 8 hours turning every 2 hours. It forms its own casing. Cool, wrap and refrigerate or freeze.



Can't find it? Try Joe's Food and Ingredient Store at -
http://www.amescompany.com/online.htm


----- Original Message -----
From: "DonHavranek" <phl3426@blackfoot.net>
To: <SAUSAGE@netrelief.com>
Sent: Sunday, April 02, 2000 11:13 AM
Subject: [SAUSAGE] Salami


> > Have a friend that had to put down a 3year old cow a month ago (broken
> > leg), so he buthchered it but the thing is so lean and without flavor
> > said I could have all I want. So just ordered some 21/2" by 20"
fibourous
> > casings from kenco and thinking of making some cooked salami. Figuired
> > maybe with some pork added and seasonings might turn out for something
> > like this, any thoughts? Also any reciepes for Salami or ? would be
> > appreciated, first try on this. Thanks
>
> Smokin in Montana
> Don
>
>
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