"salami"

[squirtthecat]

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..

[hal4uk]

Which one...  Hmmm...  Mrs Dash?

[squirtthecat]

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*.

[squirtthecat]

Which one...  Hmmm...  Mrs Dash?

:D

Have you tried this kind?  It's really good!  Got a nice garlicy zing to it.

[hal4uk]

Is it ready yet??  ;D

[squirtthecat]

I just sliced into it...   Wow!

[squirtthecat]

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.

[hal4uk]

Looks gooooooooooooood ;-)

[squirtthecat]

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..

[OU812]

Way to go squirt, I knew it would be a hit at work.

[NePaSmoKer]

MMMMMMMMM

Nice STC

[KyNola]

Way to go STC.  I have got to try some of those.  They look really good.

KyNola

[squirtthecat]

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.

[FLBentRider]

How was the texture ?

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

[squirtthecat]

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.