Took A shoulder roast and Ground it up and added 2 lbs to A kicked up version of Spice'nSlice.
Added Red pepper flakes and diced Jalapeno's.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Tin%20Can%20Salami/LaMure%20Salami/SDC11272.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Tin%20Can%20Salami/LaMure%20Salami/SDC11273.jpg)
Wrpped them TIGHT in Saran Wrap and fridged them for the nite.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Tin%20Can%20Salami/LaMure%20Salami/SDC11277.jpg)
Unwrapped them tonite to go for a ride in the Bradley!
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Tin%20Can%20Salami/LaMure%20Salami/SDC11308.jpg)
Getting some oak smoke!
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Tin%20Can%20Salami/LaMure%20Salami/SDC11309.jpg)
MMMMMM
Looks great crg..........me bring the crackers N cheese.....Oh yeah and the Makers ;D
The extra seasoning sure sounds good CRG. Nice job rolling up the logs. I've ordered some of that seasoning stuff and can't wait to try it.
Looks great CRG!
Them salami's sure smell good.
That is a nice little pkg mix.
CRG, do you think that mix would work with ground turkey??
Quote from: squirtthecat on January 25, 2010, 08:27:40 PM
CRG, do you think that mix would work with ground turkey??
And I quote
"Mix 1/3 cup of water and the enclosed packet and 2 lbs of GB, Venison, Moose, Elk, Pork or TURKEY"!
Sure does say it will.
I bet it would be good with ground Turkey.
I'll pick some up tomorrow and make a quick batch before I go.
Quote from: classicrockgriller on January 25, 2010, 08:51:09 PM
I bet it would be good with ground Turkey.
I'll pick some up tomorrow and make a quick batch before I go.
10-4! I'm doing some planning as well.. Didn't want to hijack.
Quote from: squirtthecat on January 25, 2010, 08:56:20 PM
Quote from: classicrockgriller on January 25, 2010, 08:51:09 PM
I bet it would be good with ground Turkey.
I'll pick some up tomorrow and make a quick batch before I go.
10-4! I'm doing some planning as well.. Didn't want to hijack.
Have you got some of the spicenslice?
Quote from: classicrockgriller on January 25, 2010, 08:57:36 PM
Have you got some of the spicenslice?
8 or 9 salami packets.. And one of their bologna mix as well.
I'll tinker a bit, and put a post up this weekend.
Thanks CRG!
Sure looks good CRG, I,ll have to take a look around here to see if we have that spicenslice mix. Not sure if it is avalible in Canada. :)
MMMMMmmmmmmmm Salami!!
Some of MrsSTC's teacher friends are having us over this Saturday for Italian and cocktails..
They requested turkey MOINKs. I think I'll make one of these as well, with a Tuscan spin!
Quote from: squirtthecat on January 26, 2010, 06:30:08 AM
Some of MrsSTC's teacher friends are having us over this Saturday for Italian and cocktails..
They requested turkey MOINKs. I think I'll make one of these as well, with a Tuscan spin!
Now that sounds pretty good.
This has got just about all the kick I think I want!
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Tin%20Can%20Salami/LaMure%20Salami/SDC11313.jpg)
That salami is going to Mississippi with me.
That's good!
CRG,
That looks really good man. I am impressed with how you can make those logs so uniform in appearance. Would you mind to over those steps again?
KyNola
Quote from: KyNola on January 26, 2010, 07:17:20 AM
CRG,
That looks really good man. I am impressed with how you can make those logs so uniform in appearance. Would you mind to over those steps again?
KyNola
After I add all the ingredients in I re weigh the total of the meat and divide by two and take out that much salami.
Lay a piece of Saran Wrap on the counter and take 1/2 of the mix and hand form a log on one end of the wrap.
You need to leave an inch or so from the ends and roll it up.
Tie off one end (I used bread ties).
Then start squeezing the other end down to get all the air out.
I squeeze and give it a roll and then squeeze again.
Tie it off and fridge it.
Thanks a lot!
KyNola
What IT did you pull them at?
Quote from: squirtthecat on January 26, 2010, 08:53:08 AM
What IT did you pull them at?
158* would have probably gone lower with venison, but this was a shoulder roast I ground up.
Thanks.
I'm going to go with 1/2 lean grnd beef and 1/2 ground pork mixed together. I'll shoot for that same IT.
Mine came off at 152. I was using 80/20 GB and was concerned that if I went any higher I might render all of the fat out.
KyNola
I have done probably a dozen of these and I found by bringing up the IT a little, they hold together better when you slice them.
You also need to pack them tight to get the air out of the mix.
Thanks for the tip CRG. I'll do that with my next batch.
KyNola
Quote from: classicrockgriller on January 26, 2010, 10:01:54 AM
I have done probably a dozen of these and I found by bringing up the IT a little, they hold together better when you slice them.
You also need to pack them tight to get the air out of the mix.
See I told you would be making us jealous with the sausage. ::)
You go brother.
Lookin good.
I roll up my fatties kinda the same way as you stated using plastic wrap.
Haven't made a fattie, yet! ;D
Quote from: classicrockgriller on January 26, 2010, 01:24:30 PM
Haven't made a fattie, yet! ;D
Me either. I have to take a bacon weaving class first ;D
Quote from: ArnieM on January 26, 2010, 02:27:39 PM
Quote from: classicrockgriller on January 26, 2010, 01:24:30 PM
Haven't made a fattie, yet! ;D
Me either. I have to take a bacon weaving class first ;D
I know! They only offer them on the second tuesday every third month!
Deciding what to make and put in the fattie is harder than the weave. ;D
Quote from: classicrockgriller on January 26, 2010, 02:35:14 PM
I know! They only offer them on the second tuesday every third month!
Or the last tue of the month.
Give me a few min to pull up the pics of the weave.
Gee, we have sewing needles, knitting needles, darning needles, etc. I wonder if they have bacon weaving needles ???
Have you goggled it yet?
www.baconweavingneedles.com
Bacon weave 101
First let the bacon get close to room temp, much easer to work with.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/Jul19_0034.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/Jul19_0035.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/Jul19_0036.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/Jul19_0037.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/Jul19_0038.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/Jul19_0039.jpg)
Nothing to it. ;D
WOW! There is a basket weaving class!
You need to make that a thread to show everybody!
Thanks OU.
Any time CRG
You realy think I should make it a new thread?
Quote from: OU812 on January 26, 2010, 03:47:30 PM
Any time CRG
You realy think I should make it a new thread?
I haven't seen one on weaving Bacon and it would help spme of us idiots. ;D
even if there is one how do you find it?
Thread it. It don't cost anything!
Allrighty then.
Thanks OU. Very helpful. I just bought four pound sirloin steaks on sale. I think one is going to get ground for a fatty. The others will likely go into a few spicenslice loaves.
That was pretty cool OU, never thought of doing it that way.
Quote from: KevinG on January 26, 2010, 07:58:10 PM
That was pretty cool OU, never thought of doing it that way.
Thanks
It's allot faster this way for me.
This makes some really good salami. Thanks for introducing me to it.
Larry
Quote from: stantonl on February 10, 2010, 09:41:05 PM
This makes some really good salami. Thanks for introducing me to it.
Larry
It is good and it's easy.
My wife has started informing me when we are out.
We like salami, crackers, mustard, hot sauce, dill pickle slices, cheese, jalapeno olives, pepperoncini.
We make a meal of that one nite a week.
I took some to work today and it was vacuumed up within an hour..
96% lean GB, chopped olives & banana peppers, Mrs Dash garlic blend, and a 1/3rd cup of red wine. Tasty!
CRG, this might take it to the next level (dump into food processor for a bit)!
(http://lh5.ggpht.com/_CbvAIVzmFFM/S3SbwcSrT_I/AAAAAAABEcE/kPyuKt1ORLA/s720/photo.jpeg)
Quote from: squirtthecat on February 11, 2010, 07:03:42 PM
I took some to work today and it was vacuumed up within an hour..
96% lean GB, chopped olives & banana peppers, Mrs Dash garlic blend, and a 1/3rd cup of red wine. Tasty!
CRG, this might take it to the next level (dump into food processor for a bit)!
(http://lh5.ggpht.com/_CbvAIVzmFFM/S3SbwcSrT_I/AAAAAAABEcE/kPyuKt1ORLA/s720/photo.jpeg)
Well you might have a recipe from the Gods there.
Actually what I was referring to was:
Cracker, then mustard, then slice of salami, then hot sauce, then cheese, then pickle slice.
Pepperoncini and jalapeno olives on the side.
But I like your idea better.
Will be easier to get in my mouth! ;D
The salami pics are great!!! Gotta add another recipe to my smoke list....
You can do this on a week nite.
And it is good.
Doing some Grandma's this weekend as well. Not sure what type of meat to try with the bologna and salami going myself. Not sure what type of meat to use. Probably try a batch of ground beef, ground pork, and ground turkey for comparison. Wondering if a mix of GM and pork would be better.
Giz, I have used Venison/beef, venison/pork/, and only GB
I liked them all!
Let us know how the turkey one turns out..
Will do.
Have to go into work on Saturday but this is pretty quick fixin's so should still be doable. :)