Can it really be this simple?

[Saber 4]

I found this post in an old Fatty's thread and was wondering if anyone has tried it or if it looks like it would work for a simple first salami attempt?

SmokeDogg
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Re: Ground Beef Fattys

« Reply #36 on: July 23, 2008, 04:10:55 am »

Quote

I found this recipe on Morton's website under recipes for Tenderquick. Its about the same as Nepas except for a few spices which you could add in and its in the oven but would be done the Bradley instead.

Beef Salami
Ingredients
1 pound of ground beef
1 1/2 level teaspoons Morton® Tender Quick® mix or Morton® Sugar Cure® (Plain) mix
1 teaspoon Morton® Table Salt
1/2 teaspoon mustard seeds
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/8 teaspoon nutmeg

Directions

Combine all ingredients mixing until thoroughly blended. Divide in half. Shape each half into slender rolls about 1 1/2 inches in diameter. Wrap in plastic or foil. Refrigerate overnight. Unwrap.
Bake on broiler pan at 325 degrees F (or smoke in your Bradley) until a meat thermometer inserted in the center of a roll reads 160 degrees F, 50 to 60 minutes. Store wrapped in refrigerator. Use within 3 to 5 days or freeze for later use.

I see Tenderquick and salt is used in this fatty.

[devo]

Ya you can do that, is it going to taste like salami???  I REALLY DON'T THINK SO  :o :o :o :o

[Saber 4]

Thanks Devo, I kind of figured that was probably the case since nobody back when it was posted commented on it. I may give it a try just to see what it does turn out like as I don't have the space or equipment to do a full blown dry cure salami at this point. :D

[NePaSmoKer]

If you want the fatty to taste like salami you will need.

White pepper
Mace
Coriander seeds
cure 1
(Hard salami uses cure 2) Different process

leave out any MTQ

[Saber 4]

Thanks NePa, I'm heading up to Dallas this morning and will pick the spices up, I'd like to try it with some of my fresh GB and not wrap it in bacon this time, my GB ended up at least 80/20 maybe even a little more on the fat side. I only ground it once should I grind once or twice more to get a smother texture for my fake salami?