Homemade Salami

[rcger]

In preparation for deer season, I made 15-1 pound rolls of my homemade salami today.  Thought I'd share some pictures...

Mixed, rolled and ready for the smoker.



Out of the smoker after 8 hours.  That included 3 hours of Apple smoke.



Suck-wrapped and ready for the freezer.



The guard was making sure no one got away with any.

[Tenpoint5]

Looks Good. Would you mind sharing your recipe for the folks that are stuffer challenged??

[rcger]

My pleasure...

5 pounds of the cheapest ground beef you can find (I use the 5# chubs from our local WalMart)
5 teaspoons table salt
2 1/2 teaspoons course ground pepper
2 1/2 teaspoons mustard seed (I usually double this)
2 1/2 teaspoons seasoned salt (Hickory Smoked Salt is the best)
3 teaspoons garlic powder

Mix everything together and refrigerate for 24 hours. Divide into 5 balls and shape/roll into rolls. Place a wire rack on a jelly roll pan and put rolls on it. Bake at 170 degrees for 8 hours. Keeps in freezer really well.

You can fix this in the smoker or in the oven.  Your choice!!!

[GusRobin]

Does this come out looking just like "real" salami? I ask because it sounds like ground beef with spices. Without a cure, why doesn't it come out like meatloaf or a fattie without the bacon weave?

[rcger]

No, it really doesn't look like "real" salami.  That's just what we've always called it.  I probably started making this 20 years ago.

[RAF128]

I made some salami this weekend.    Filled 3 fibrous casings on Sunday and smoked yesterday.    They are now in a drying room in my basement.    I'll check them in a couple of weeks to see how they're coming.   
I saw something in the past weekend about making salami as mentioned above.   It's another option.    Seems recipes for Salami are endless and ways of preparing it are too.   

[NePaSmoKer]

Nice looking salami fattys  ;D