Smoked hamburger salami - three versions
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Smoked hamburger salami - three versions
  Smoked  
Last updated 6/12/2012 1:23:20 AM. Recipe ID 56364. Report a problem with this recipe.
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      Title: Smoked hamburger salami - three versions
 Categories: Smoking
      Yield: 1 Servings
 
MMMMM-------------------------SALAMI #1------------------------------
      5 lb Hamburger
      5 ts Curing Salt***
  1 1/2 ts Garlic powder
  1 1/2 ts Onion powder
  2 1/2 tb Pepper, black, peppercorns
      2 tb Mustard seed, whole
      2 tb Sugar, brown
      3 tb Wine, dry red

MMMMM-------------------------SALAMI #2------------------------------
      5 lb Hamburger
      5 ts Curing Salt***
      4 tb Wine, white, dry
  1 1/2 ts Garlic powder
  2 1/2 tb Chili powder
  1 1/4 ts Cumin, ground
      2 tb Sugar, brown

MMMMM-------------------------SALAMI #3------------------------------
      5 lb Hamburger
      5 ts Curing Salt***
      3 tb Wine, dry, red
  1 1/4 ts Garlic powder
  2 1/4 tb Mustard seed, whole
  1 1/2 tb Basil, ground
  1 1/2 tb Oregano, ground
    3/4 c  Parmesan cheese
      2 tb Sugar, brown
 
  Mix all ingredients thoroughly then cover and chill 24 hours or more.
  Divide into 4 portions.  Roll portions into 2 1/3"-3" diameter rolls
  and wrap with inexpensive large hole nylon net. Tie ends securely
  with string (net may be omitted, but rolls flatten out during
  smoking).
  
  Smoke in smoker for 8-12 hours with the fuel of your choice. This
  assumes a cold smoke.  Adjust times accordingly, but make sure salami
  is done throughout.
  
  Remove from smoker- remove netting and dry thoroughly with paper
  towel. Wrap in foil and refrigerate up to 3 weeks or freeze up to 6
  months. It is so easy to make you don't have to make large quantities
  and store.
  
  *** Curing Salt (VERY IMPORTANT) Use only 'Tender Quick' or prepared
  curing salt.  Regular salt does not have the flavors, taste or
  nitrate added to the quick cure and will not bind the meat required
  to make these recipes successful.  You may purchase prepared curing
  salts sold by Mortons, Lowery's and other companies. Check in your
  local supermarket near where they have the salt... Other sources
  would be butcher shops, wine stores and feed stores.
  
  Credit:  Luhr-Jensen and others
 




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Recipe ID 56364 (Apr 03, 2005)

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