4 1/2 lbs of ground chuck (93/17)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Tin%20Can%20Salami/100_0098.jpg)
3 1/2 lbs of Venison/Beef
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Tin%20Can%20Salami/100_0097.jpg)
I packed them into my Wifies SS coffee cups (hehe)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Tin%20Can%20Salami/100_0099.jpg)
Put them in the oven at 300 until I got a 165 temp.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Tin%20Can%20Salami/100_0101.jpg)
Finished Salami, the poorman's way
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Tin%20Can%20Salami/100_0103.jpg)
That is ingenious CRG and your chuck is extraordinary 110% (93 / 17) ;D ;D
HR
I know you are asking yourself ... How did CRG make this fine culinary masterpiece.
Why with .... Grandma LaMure's Spice'n Slice Salami Mix
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Tin%20Can%20Salami/100_0105.jpg)
It had the spice pkg and the cure pkg all in the same box. ;D ;D ;D
Actually it was pretty good.
These are being chilled and are going in the Bradley (Gabi)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Tin%20Can%20Salami/100_0106.jpg)
Quote from: Hopefull Romantic on November 11, 2009, 11:18:29 PM
That is ingenious CRG and your chuck is extraordinary 110% (93 / 17) ;D ;D
HR
Only the best for my Salami. ;D ;D ;D
I guess you are back from your deer hunt now? How did it all go and glad to see you back home safely.
HR
Hady, leaving in morning to go back. I will be in and out for the next two months.
Check with me next year to see if I am still ok. ;D ;D ;D
I will and will also keep wishing you God's speed where ever you are.
As soon as I finish what I am doing here I am going to be off till next year (I hope) and hope to do some serious smoking in the meantime. I am also in the last stages of finishing my net Bradley "enclosure".
Hady
I have an neighbor who is up there in age and his wife is polish, I bring them deer every year so she can make sausage. She has some old tin cans that have no ridges in them with the top and the bottom cut out, I think the cans are older the me. She pack's the sausage in the cans and stands the cans on a cookie sheet then cooks in the oven, when they are done the sausage slips right out of the cans. Its pretty good, could use some smoke though. She does it all from memory and cant give me a recipe. I would like to get with her some day and just make sausage but she cant stand for very long.
OU, that is where this can from, just didn't have any tin cans.
The ridges are really not a problem as the meat shrinks and slids past the ridges.
I like the idea of both ends open, that would allow the fat to fall into a catch pan.
I ate some of this this morn and it is damn good, can't wait to smoke what I have left.
I will probably ramp the temp a little toward the casing way.
I think I'm putting 2 and 2 togeather now, you want to smoke sausage with out an caseing. Is that right?
Quote from: OU812 on November 12, 2009, 08:43:00 AM
I think I'm putting 2 and 2 togeather now, you want to smoke sausage with out an caseing. Is that right?
It was just a fun thing to do, to see what would happen.
A grinder/stuffer is within the near future.
I would think you could do it just like doing meatloaf
Remember these
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Tin%20Can%20Salami/100_0106.jpg)
Unwrapped and ready for some smoke
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Tin%20Can%20Salami/100_0128.jpg)
Here they are getting some smoke
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Tin%20Can%20Salami/100_0129.jpg)
All finished up
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Tin%20Can%20Salami/100_0134.jpg)
Are you kidding me? CRG those bad boys look great.
KyNola
They are great tasting. Eating some right now with some cheese crackers mustard hotsauce and pickles.
No adult beverage!!!! :o :o
Somehow a pre-packaged cure and spice mix goes against the grain. Here is the DIY version (you can do this in the oven or in you smoker, stuffed in tin cans, casings or just rolled into logs as shown above). We call it Hamburger Snack Sausage, but it could be venison and beef or whatever. It is what launched me on my journey, handed down from Mom.
5 lb. ground beef (or ground meat)
2 TBS Morton Tenderquick (or 1 tsp Instacure #1 and 2 TBS coarse salt)
1 TBS coarse cracked pepper
1 TBS whole pepper corns
1 TBS mustard seeds
As much minced garlic as you like - we like a LOT, maybe 6 cloves
A dash of cayenne
1 cup ice water
If you are not going to smoke it, add a capful (or less) of liquid smoke. Mix well by hand. Form into logs, wrap in Saranwrap, and leave in fridge until they "set up" - and they will, sort of like concrete! Bake in 250 degree oven to internal temp of 152.
Aha! But us Bradley types now have a choice, Like they say, when you come to a fork in the road, take it! If you are going to smoke it without stuffing, you can omit the Liquid Smoke (duh), form into logs, wrap and let it set up in the fridge. Then smoke it on the racks to internal temp of 152. Or, what I now do, stuff into some medium sized fibrous synthetic casings and hang from a smoke stick in your smoker, smoking to our good old internal temperature of 152. May try hog middles one of these days.
If you are still saving up for you Bradley, this works fine in an El Cheapo Little Chief with a couple of pans full of moistened sawdust or wood chips. I did tons of the non-stuffed snack sausage in our LIttle Chief.
Enjoy!
THanks anderson, appreciate the info
Dang, that sounds good... I'm going to try it. (in much smaller batches)
Yeah this sounds goodI think I will try it too. I would like to try a beer sausage also. any recipes for that.
Quote from: squirtthecat on November 14, 2009, 07:44:36 AM
Dang, that sounds good... I'm going to try it. (in much smaller batches)
Not is so much smaller batches, I am going to try it too.
HR
The salami was a hugh success at camp. Both were gone in about 15 minutes. They said bring some more, I said make it yourself.