Smokin' Salami - BBQ Central

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Old 03-23-2006, 02:41 PM   #1
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Smokin' Salami

Fresh ground beef was $1.38 lb. tuesday so I decided to make some Salami.
It's easy to make and it turned out Great!!!

3 lbs. Ground Beef
4 1/2 teaspoons morton tender quick
2 teaspoons plain salt
2 teaspoons coarse ground black pepper
2 teaspoons granulated garlic
4 teaspoons whole seed mustard (musztarda francuska)
4 teaspoons Oompappy Rub
3 teaspoons A-1 steak sauce
1/2 teaspoon allspice
1/2 teaspoon cayenne pepper

Mix it up really, really good to make sure all the seasonings
are well blended. I tossed it some after the addition of each
ingredient and then mixed at the end.
Separate mixture into 3 - 1 lb. portions and pack into the
bottom of 1 gallon food storage bags. Keep packing and
rolling to remove all air pockets and end up nice tight
uniform rolls. Leave rolled in bags and set in fridge overnight
or up to 24 hrs. (I did 20 hrs.)
(remove from bags before smoking)
Smoked with lump and hickory chunks in the 225* t0 250* range for
3 1/2 hrs. until center internal temp of 160*
Pat dry with paper towel to remove any excess surface oils, let cool
at room temp, refrigerate.

Here's the pics of the cookin' part...













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Old 03-23-2006, 02:48 PM   #2
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Dam Pappy! You make makin slammie look so easy! Great job! =D> =D>
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Old 03-23-2006, 03:13 PM   #3
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Okay, now I'm hungry. =P~
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Old 03-23-2006, 03:43 PM   #4
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That looks like the real deal! No problems with these holding together after cooking? I bet they will make some great sandwiches, I know what I am doing next week! Thanks for the idea.
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Old 03-23-2006, 04:09 PM   #5
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Quote:
Originally Posted by Green Hornet
That looks like the real deal! No problems with these holding together after cooking? I bet they will make some great sandwiches, I know what I am doing next week! Thanks for the idea.
Just be sure to pack it real tight, handle with care when raw and there's
no problem at all holding together after their smoked.
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Old 03-23-2006, 05:01 PM   #6
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WOW!!!! That looks fantastic Pappy!! I'll add that to the list of things I need to try!
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Old 03-23-2006, 05:17 PM   #7
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Pappy..sounds and looks good..Looks like Ive got a project for the weekend. What are your thoughts on putting thatin a casing ?
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Old 03-23-2006, 06:25 PM   #8
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Pappy i'm on it this weekend =P~ =P~ =P~
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Old 03-23-2006, 08:44 PM   #9
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I would add 3/4 tsp of Tender Quick to the recipe and smoke in 3 stages:

Smoking/drying with thin smoke at 113º-122º F (45º-50º C) for 20 min.

Proper smoking with heavy smoke at 113º-122º F (45º-50º C) for 150 min.

Smoking/baking with thin smoke at 167º-194º F (75º-90º C) for 20-30 min.

Total smoking time about 3 hours until 154º -158 F (68º-70º C) internal meat temperature is achieved.

The reason for this is you will find it will achieve a better texture.

You can also roll in cracked pepper before smoke for an extra kick.

Jim
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Old 03-24-2006, 06:38 AM   #10
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Man thanks for the pics, that looks awesome! Great tutorial!
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