Salami Recipes (several versions from Joe Ames) - BBQ Central

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Old 01-12-2008, 03:02 PM   #1
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Salami Recipes (several versions from Joe Ames)

Since Salami seems to be currently on some folks agenda thought I might as well post these recipes. Think I made the one titled Sam's Salmi one time and it turned out purty good. These all come from Joe.

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Joe Ames 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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Old 01-12-2008, 04:32 PM   #2
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BW, can you do me a favor and check the tenderquick in the recipes. The first one calls for 1 teaspoon per pound of meat while the rest call for 1 tablespoon per pound. That has me thinking something might not be right. Thanks
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Old 01-12-2008, 05:53 PM   #3
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Simple way to use TQ is to sub it for the salt ration. For my taste buds 1 1/2 t. per lb come out just right and give you plenty of nitrates/trites to satisfy the guv'ment and a perfect salty flavor. If a person is on some kinda low salt deal knock it back to 1 t. per lb. Aint much way to go wrong. Now did talk to the head sausage guru at Allied Kenco once upon a time and he claim you could sub TQ for either Prauge 1 or 2 on a one for one basis and I used it thataway for years. Keeps the meat nice and pink if that be the goal. Now would be a bit squeamish to use it like that on any kinda dry cured products..but then I got some dry cured recipes which dont call for no cure at all. Just stick with the salt ration deal and everybody be ok I think. 1 T. per lb make it slightly too salty for me..less you talking Andouille..which is intended to be used as a seasoning meat. Aint really made to snack around on less a person is a beer drinking cigarette smoking cajun. They can tolerate a lot more heat and salt that some of us gringos. Hope this helps.

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Old 01-13-2008, 01:45 PM   #4
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The salami recipes are very similar to summer sausage recipes I have. Are they basically the same finished product?
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Old 01-13-2008, 08:32 PM   #5
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I suppose they fairly similar critters. Not sure whut is any distinctive ingredient which makes salami salami other than most I have ever seen is large diameter and has whole peppercorns in it. Now you can get in a brawl purty fast with sausage afficionados if you aint careful in using the term salami. Supposedly real eyetalian salami is a dry cured uncooked product..whereas the stuff most folks makes which passes for salami and is represented in those recipes from Joe is "cotto salami"...where the word cotto means cooked in Eyetalian.

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Old 01-14-2008, 08:44 AM   #6
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Yep, probably should call it summer salami and avoid the brawlin' issue
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Old 01-14-2008, 10:02 AM   #7
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Smart thinking. Might work.

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