In preparation for deer season, I made 15-1 pound rolls of my homemade salami today. Thought I'd share some pictures...
Mixed, rolled and ready for the smoker.
(http://i253.photobucket.com/albums/hh41/rcger/Rolled.jpg)
Out of the smoker after 8 hours. That included 3 hours of Apple smoke.
(http://i253.photobucket.com/albums/hh41/rcger/Smoked.jpg)
Suck-wrapped and ready for the freezer.
(http://i253.photobucket.com/albums/hh41/rcger/Wrapped.jpg)
The guard was making sure no one got away with any.
(http://i253.photobucket.com/albums/hh41/rcger/Hunter.jpg)
Looks Good. Would you mind sharing your recipe for the folks that are stuffer challenged??
My pleasure...
5 pounds of the cheapest ground beef you can find (I use the 5# chubs from our local WalMart)
5 teaspoons table salt
2 1/2 teaspoons course ground pepper
2 1/2 teaspoons mustard seed (I usually double this)
2 1/2 teaspoons seasoned salt (Hickory Smoked Salt is the best)
3 teaspoons garlic powder
Mix everything together and refrigerate for 24 hours. Divide into 5 balls and shape/roll into rolls. Place a wire rack on a jelly roll pan and put rolls on it. Bake at 170 degrees for 8 hours. Keeps in freezer really well.
You can fix this in the smoker or in the oven. Your choice!!!
Does this come out looking just like "real" salami? I ask because it sounds like ground beef with spices. Without a cure, why doesn't it come out like meatloaf or a fattie without the bacon weave?
No, it really doesn't look like "real" salami. That's just what we've always called it. I probably started making this 20 years ago.
I made some salami this weekend. Filled 3 fibrous casings on Sunday and smoked yesterday. They are now in a drying room in my basement. I'll check them in a couple of weeks to see how they're coming.
I saw something in the past weekend about making salami as mentioned above. It's another option. Seems recipes for Salami are endless and ways of preparing it are too.
Nice looking salami fattys ;D