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Author Topic: "salami"  (Read 9151 times)

squirtthecat

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"salami"
« on: December 20, 2009, 12:58:37 pm »

I'm putting that in quotes as to not offend the purists..

This post yesterday caught my eye...  But I don't have the time/equipment to do a proper Tuscan Salami.  So I remembered one 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.




Not going to win any beauty contests with these..




They are resting in the fridge to set up a bit, while I heat the OBS.    More to come..

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Offline hal4uk

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Re: "salami"
« Reply #1 on: December 20, 2009, 01:49:51 pm »
Which one...  Hmmm...  Mrs Dash?
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squirtthecat

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Re: "salami"
« Reply #2 on: December 20, 2009, 01:52:24 pm »

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)



And on cue, it started to snow.



We'll pull the salamis when they hit 165*.
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squirtthecat

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Re: "salami"
« Reply #3 on: December 20, 2009, 02:29:10 pm »
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.
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Offline hal4uk

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Re: "salami"
« Reply #4 on: December 20, 2009, 04:38:13 pm »
Is it ready yet??  ;D
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squirtthecat

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Re: "salami"
« Reply #5 on: December 20, 2009, 05:11:58 pm »

I just sliced into it...   Wow!
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squirtthecat

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Re: "salami"
« Reply #6 on: December 20, 2009, 05:30:28 pm »

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:




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.
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Offline hal4uk

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Re: "salami"
« Reply #7 on: December 20, 2009, 06:14:28 pm »
Looks gooooooooooooood ;-)
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squirtthecat

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Re: "salami"
« Reply #8 on: December 22, 2009, 07:30:12 am »

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..
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Offline OU812

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Re: "salami"
« Reply #9 on: December 22, 2009, 07:41:30 am »
Way to go squirt, I knew it would be a hit at work.
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NePaSmoKer

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Re: "salami"
« Reply #10 on: December 22, 2009, 07:59:52 am »
MMMMMMMMM

Nice STC
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Offline KyNola

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Re: "salami"
« Reply #11 on: December 22, 2009, 09:07:52 am »
Way to go STC.  I have got to try some of those.  They look really good.

KyNola
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squirtthecat

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Re: "salami"
« Reply #12 on: December 22, 2009, 09:12:13 am »

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.

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Offline FLBentRider

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Re: "salami"
« Reply #13 on: December 22, 2009, 10:18:22 am »
How was the texture ?

Was it like store-bought salami or more like a fatty ?
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squirtthecat

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Re: "salami"
« Reply #14 on: December 22, 2009, 10:21:13 am »
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.
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