I'm putting that in quotes as to not offend the purists..
This (http://forum.bradleysmoker.com/index.php?topic=13224.0) post yesterday caught my eye... But I don't have the time/equipment to do a proper Tuscan Salami. So I remembered one (http://forum.bradleysmoker.com/index.php?topic=12463.msg142826#msg142826) CRG did a while back. That's more my speed. So I took the easy route, and added one of the necessary Tuscan flavors from anderson's post. See if you can guess which one. ::)
Here goes.
(http://lh3.ggpht.com/_CbvAIVzmFFM/Sy6OssfW79I/AAAAAAABBtE/YFj3Uo_DMZU/s800/DSC00284.JPG)
Not going to win any beauty contests with these..
(http://lh3.ggpht.com/_CbvAIVzmFFM/Sy6OvBQM4uI/AAAAAAABBtU/HzIrSHQ2t1I/s800/DSC00287.JPG)
They are resting in the fridge to set up a bit, while I heat the OBS. More to come..
Which one... Hmmm... Mrs Dash?
Ready to go. I threw in a ham as well. Covered it in CT. (no reason, I just haven't used any in a while)
(http://lh4.ggpht.com/_CbvAIVzmFFM/Sy6bvH5lr9I/AAAAAAABBuU/3CAx1RARQyg/s800/DSC00290.JPG)
And on cue, it started to snow.
(http://lh6.ggpht.com/_CbvAIVzmFFM/Sy6bzNLTvII/AAAAAAABBuk/FuM3U8avM1c/s800/DSC00291.JPG)
We'll pull the salamis when they hit 165*.
Quote from: hal4uk on December 20, 2009, 01:49:51 PM
Which one... Hmmm... Mrs Dash?
:D
Have you tried this kind? It's really good! Got a nice garlicy zing to it.
Is it ready yet?? ;D
I just sliced into it... Wow!
One finished outside in the Bradley, and while the snow picked up - I brought the other one (and the ham) inside to put in the oven. I was making quite a mess stomping in and out to check on it..
I let them rest a bit, and sliced into one of the 'salami' logs:
(http://lh6.ggpht.com/_CbvAIVzmFFM/Sy7OpYjqDFI/AAAAAAABBvE/a9h9V_7QEHE/s800/DSC00293.JPG)
Oh yeah... Gonna do this again. The Red Wine put it over the top. I'll leave most of the other stuff out next time. (sorry Mrs Dash!)
I've got a couple packages of fibrous casings from Bass Pro. Next batch, I'll stuff 'em in those to make them pretty.
Looks gooooooooooooood ;-)
Update. Brought the salami to work today. It's all but gone now...
Leaving it in the fridge for a day really brought the flavors together.
Definitely a keeper! (even the Mrs Dash - but will grind it to a finer powder next time)
Thanks for the inspiration Anderson & CRG!
Next batch will include some ground pork and will go in pretty casings..
Way to go squirt, I knew it would be a hit at work.
MMMMMMMMM
Nice STC
Way to go STC. I have got to try some of those. They look really good.
KyNola
I got that mix at Bass Pro..
The garlic/pepper overload and the red wine takes it over the top. I subbed all red wine for the 1/3rd cup of water in the original recipe.
How was the texture ?
Was it like store-bought salami or more like a fatty ?
Quote from: FLBentRider on December 22, 2009, 10:18:22 AM
How was the texture ?
Was it like store-bought salami or more like a fatty ?
It was pretty tight.. Not like a meatloaf or anything like that. I could slice it fairly thin.
Looks great Squirt. Looks pretty to me!!
Quote from: Tenpoint5 on December 22, 2009, 12:00:37 PM
Looks great Squirt. Looks pretty to me!!
Once I burn through all of these salami seasoning packets, I'm going to adapt your B O L O G N A recipe.
What do you mean it's ALL gone? Huh? :'(
Quote from: hal4uk on December 22, 2009, 04:33:17 PM
What do you mean it's ALL gone? Huh? :'(
Sorry dude. Cue the sound of 25 hoovers running at once.. Did I mention our office cafeteria is closed this week? No food to be found - unless you brought your own.
I saved just a 1.5" chunk of one end for the girls to try. (it'll probably be too peppery/garlicky for their tastes - but they can nibble on a bit of it)
I'm going to make up a pile of it when we get home from VA.
I'd love to do some of those cotton sausage bags that Nepas had in another post (http://forum.bradleysmoker.com/index.php?topic=12963.0)... Hmm.. Might be a good job for MrsC's seamstress!
I'd eat it!
Quote from: ronbeaux on December 22, 2009, 05:04:58 PM
I'd eat it!
It was good! Had a nice punch..
I didn't realize until I was cleaning the cutting board before I left the office, but I had quite a bit of Carolina Treet drip on them from the ham I had on the top rack. Hmm... Might have to add a splash to the mx!