Tin Can Salami

classicrockgriller · November 11, 2009, 10:54:55 PM

4 1/2 lbs of ground chuck (93/17)

3 1/2 lbs of Venison/Beef

I packed them into my Wifies SS coffee cups (hehe)

Put them in the oven at 300 until I got a 165 temp.

Finished Salami, the poorman's way

Hopefull Romantic · November 11, 2009, 11:18:29 PM

That is ingenious CRG and your chuck is extraordinary 110% (93 / 17) ;D ;D

HR

classicrockgriller · November 11, 2009, 11:20:00 PM

I know you are asking yourself ... How did CRG make this fine culinary masterpiece.

Why with .... Grandma LaMure's Spice'n Slice Salami Mix

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)

classicrockgriller · November 11, 2009, 11:20:44 PM

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

Hopefull Romantic · November 11, 2009, 11:26:14 PM

I guess you are back from your deer hunt now? How did it all go and glad to see you back home safely.

HR

classicrockgriller · November 11, 2009, 11:36:55 PM

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

Hopefull Romantic · November 11, 2009, 11:40:53 PM

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

OU812 · November 12, 2009, 08:30:04 AM

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.

classicrockgriller · November 12, 2009, 08:36:07 AM

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.

OU812 · 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?

classicrockgriller · November 12, 2009, 09:00:26 AM

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.

OU812 · November 12, 2009, 09:21:55 AM

I would think you could do it just like doing meatloaf

classicrockgriller · November 13, 2009, 08:35:11 PM

Remember these

Unwrapped and ready for some smoke

Here they are getting some smoke

All finished up

KyNola · November 13, 2009, 09:04:24 PM

Are you kidding me? CRG those bad boys look great.

KyNola

classicrockgriller · November 13, 2009, 09:10:13 PM

They are great tasting. Eating some right now with some cheese crackers mustard hotsauce and pickles.