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.
bigwheel
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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> In the body enter: UNSUBSCRIBE SAUSAGE FirstName LastName
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>
>
----------------------------
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bigwheel
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
>
>
> ----------------------------
> SAUSAGE, COLD SMOKING and MEAT CURING Mailing List
> To unsubscribe send mail to: listserv@netrelief.com
> In the body enter: UNSUBSCRIBE SAUSAGE FirstName LastName
> Sponsored by The Smoke Ring - http://www.smokering.net
>
>
----------------------------
SAUSAGE, COLD SMOKING and MEAT CURING Mailing List
To unsubscribe send mail to: listserv@netrelief.com
In the body enter: UNSUBSCRIBE SAUSAGE FirstName LastName
Sponsored by The Smoke Ring - http://www.smokering.net
