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Salami time again

reinhard1

By reinhard1
in Cooking and Sharing Recipes

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reinhard1 Grand Master

reinhard1

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Yes, ten more pounds.  Same recipe as I did before.  If you didn't see it, it's on my page www.sausageheavenoutdoors.com in the Homemade sausage page.  The other ten pounds were mostly given away to family and friends and the same with this.  Keeping 2 or three sticks for myself this time.  I should add though that instead of water I added beer this time!!!!  Another thing I did this time is to do it in the oven.  Didn't have the time to do what I wanted [smoker] but this is just fine when things come up.  good luck.IMG_2428.thumb.jpg.cefff35f3a38c4c4ae488

10 pounds of 80/20 ground beef.  Sprinkled the powdered milk and mustard seeds on top.  Then mixed the seasonings, cure, and garlic in the beer and poured it on top.  Mixed and put the mix in the fridge overnight.

 

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Getting them stuffed and the ends tied up.  Put them on the jerky racks and then in the oven.  Oven temp is set at 225.

 

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Pulled them at 160 deg internal.  Gave them a cold bath and now they are cooling off.

 

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After they cooled off I put them in the fridge overnight again.  This is the next day.  Sliced one up for pic's and snacks and the rest get vac packed i quart bags for the freezer.  You can do the same recipe without casings like in Eyeguy's thread also.  good luck.

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reinhard1 Grand Master

reinhard1

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This is the great thing about sausage making.  Personal preference.  Ken I also love peppercorns in salami but most of my family doesn't.  They don't like picking them out of each slice LOL.   Next time I will go around this by adding one tablespoon of course ground pepper to the seasoning.  Eyeguy, I just loaded up with a good supply of mustard seeds LOL.  I seem to add that to a lot of my smoked sausage.  It adds a flavor that makes a difference to a lot of "traditional" set seasonings.  But you are right, it's not for everyone just like adding hot pepper flakes to salami or ring bologna.  But I have been known to sneak some in there at times per request.  good luck.

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Jim Almquist Grand Master

Jim Almquist

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I have been watching all of your sausage making and its given me the bug to make my own. The thing that stinks is I got rid of all of my grinders and stuffing stuff years ago but just bought all of it again. Going to start with Summer Sausage, Polish and Old fashion Franks. Waiting for my order from Curly's so my guess will be next weekend or the following before I get to try it all out. I am also rigging up a cold smoke box. Wished I would have ordered mustard seeds from Curly's because that is a great price and I love them in Summer Sausage as well as peppercorns.

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reinhard1 Grand Master

reinhard1

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Great to see that you are taking up that adventure that never ends, sausage making.  Well smoking in general I guess.  Curly's has some great stuff for sure.  i order all my seasonings from there as well.  That cold smoke box will come in handy.  Right now I'm using my Char-Griller barrel type smoker/grill with the side fire box for cold smoking along with a AMPS smoking tube using pellets.  I put some old towels around the edges of the barrel to keep more of the smoke in.  Works fine with the batches I'm making in the 10 to 25 pound area.  Love to see your set up when your done.  good luck.

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bobberineyes Grand Master

bobberineyes

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I needed something else to go with the cheese. My last batch of salami I forgot to cold smoke, but still it turned out pretty good. I'll give this cold smoke for around 4-5 then hit em with some heat... (reinhard's )

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bobberineyes Grand Master

bobberineyes

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Having a throw together meal tonight.  A log of salami,  5 cut up taters 7 pcs of bacon cut up, half of a small onion and then some grated smoked gouda, dang that cheese turned out good, served up with some kapn kens beans.I'll make sure I don't go out in public after this one.;)

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leechlake Grand Master

leechlake

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is this another "wife's out of town" thread.  Looks great, I think you have my cooktop at your house!

PS- your Blaze got smoked by the Trojans last night and I don't mean in the Masterbuilt...super nice parents I visited with.  Always good when that stuff happens.

 
 
 
 

nice JoB, im chomping at the bit right now to start my vennie adventures, but Ive hit a snage financially, any money is funneld to priority. so a curley 10lb kit aint priority she says. soon.....soon.

Boar- you can do it without the spice kit.  Pick up some tender quick (if you need cure) and dink around with spices you already have in your kitchen.  Thunderlund helped me replicate Curly's ground bacon and it turned out great (except my smoking issue).  Let us know what you want to make and we can all have some fun taking a stab at it.  You can make a test patty or one pound batch so you don't make 10 pounds of something yuck.  

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delcecchi Grand Master

delcecchi

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Having a throw together meal tonight.  A log of salami,  5 cut up taters 7 pcs of bacon cut up, half of a small onion and then some grated smoked gouda, dang that cheese turned out good, served up with some kapn kens beans.I'll make sure I don't go out in public after this one.;)

 

How many of you are there?

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reinhard1 Grand Master

reinhard1

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Made some more salami, the same way i did the last time [I posted the recipe and step by step on my page www.sausageheavenoutdoors.com in the Homemade Sausage page awhile ago].  This time the 10 pounds are going as part of our Christmas gifts.  We play the "Dice Game" with unmarked gifts which is fun to do and this will go into that batch.  Here are some pics:  good luck.IMG_2555.thumb.jpg.556e879eedce56d2c461c

 

The tubes are all tied up and ready to smoke.

 

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Out of the smoker and given the cold bath and on my jerky rack to cool off a bit.

 

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The tubes were in the fridge overnight and I sliced one up for snacks and pics before the tubes were vac packed.

 

 

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