Grannie LaMure's Salami with some Kick!

[classicrockgriller]

This has got just about all the kick I think I want!



That salami is going to Mississippi with me.

That's good!

[KyNola]

CRG,
That looks really good man.  I am impressed with how you can make those logs so uniform in appearance.  Would you mind to over those steps again?

KyNola

[classicrockgriller]

CRG,
That looks really good man.  I am impressed with how you can make those logs so uniform in appearance.  Would you mind to over those steps again?

KyNola

After I add all the ingredients in I re weigh the total of the meat and divide by two and take out that much salami.

Lay a piece of Saran Wrap on the counter and take 1/2 of the mix and hand form a log on one end of the wrap.

You need to leave an inch or so from the ends and roll it up.

Tie off one end (I used bread ties).

Then start squeezing the other end down to get all the air out.

I squeeze and give it a roll and then squeeze again.

Tie it off and fridge it.

[KyNola]

Thanks a lot!

KyNola

[squirtthecat]

What IT did you pull them at?

[classicrockgriller]

What IT did you pull them at?

158* would have probably gone lower with venison, but this was a shoulder roast I ground up.

[squirtthecat]

Thanks.

I'm going to go with 1/2 lean grnd beef and 1/2 ground pork mixed together.   I'll shoot for that same IT.

[KyNola]

Mine came off at 152.  I was using 80/20 GB and was concerned that if I went any higher I might render all of the fat out.

KyNola

[classicrockgriller]

I have done probably a dozen of these and I found by bringing up the IT a little, they hold together better when you slice them.

You also need to pack them tight to get the air out of the mix.

[KyNola]

Thanks for the tip CRG.  I'll do that with my next batch.

KyNola

[OU812]

I have done probably a dozen of these and I found by bringing up the IT a little, they hold together better when you slice them.

You also need to pack them tight to get the air out of the mix.

See I told you would be making us jealous with the sausage.  ::)

You go brother.

Lookin good.

I roll up my fatties kinda the same way as you stated using plastic wrap.

[classicrockgriller]

Haven't made a fattie, yet! ;D

[ArnieM]

Haven't made a fattie, yet! ;D

Me either.  I have to take a bacon weaving class first  ;D

[classicrockgriller]

Haven't made a fattie, yet! ;D

Me either.  I have to take a bacon weaving class first  ;D

I know! They only offer them on the second tuesday every third month!

[OU812]

Deciding what to make and put in the fattie is harder than the weave.  ;D

I know! They only offer them on the second tuesday every third month!

Or the last tue of the month.

Give me a few min to pull up the pics of the weave.