Need to get some equipment for catering
or competition?  Go to ABest Kitchen and Bar Company !!!


@@@@@ Now You're Cooking! Export Format

Smoked Hamburger Salami - Three Versions


***SALAMI #1***
5 pounds hamburger
5 teaspoons curing salt***
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
2 1/2 tablespoons pepper; black, peppercorns
2 tablespoons mustard seed; whole
2 tablespoons sugar; brown
3 tablespoons wine; dry red
***SALAMI #2***
5 pounds hamburger
5 teaspoons curing salt***
4 tablespoons wine; white, dry
1 1/2 teaspoons garlic powder
2 1/2 tablespoons chili powder
1 1/4 teaspoons cumin; ground
2 tablespoons sugar; brown
***SALAMI #3***
5 pounds hamburger
5 teaspoons curing salt***
3 tablespoons wine; dry, red
1 1/4 teaspoons garlic powder
2 1/4 tablespoons mustard seed; whole
1 1/2 tablespoons basil; ground
1 1/2 tablespoons oregano; ground
3/4 cup Parmesan cheese
2 tablespoons 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, Lowry'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 Posted to the BBQ List by Carey Starzinger on May 03, 1996. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

Copyright 1998, 1999, 2000, 2001, 2002  - This site, the name, it's contents, and graphics are the exclusive property of the The Pitmaster and are in no way associated with any Mailing List.   All rights are claimed and reserved. 

Web space provided courtesy of  Web site Design and Hosting Services

Maintained by The Pitmaster