Salami in the MES40

Discussion in 'Sausage' started by tropics, Aug 29, 2015.

  1. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Used DriedSticks / Boyko method Modified 

    Steps
     
    1. Add 5 lbs lean hamburger
    2. Add 3.5 tsp Mortons tender quick 1st day

        2nd day add 4 tsp. total 7.5 tsp for 5#s meat
    3. Add 2 1/2 tsp garlic salt
    4 .Add 2 1/2 tsp ground pepper
    5. Add1/2 tsp cayenne pepper
    6. Add1 tsp liquid smoke  (I Omitted see notes)
    7. Add1/2 oz or 14g cultured buttermilk
    8. Add1 tsp black peppercorns
    9. 1 tsp mustard seed
     
    Mix all ingredients 1-9 and set in fridge for 24 hrs. Add steps 2 through 9 into the meat again and mix. let sit in fridge for another 24 hrs. fill into fibrous non edible casings and smoke til internal temp reaches 155 degrees...

    Spices and cure


    5 #s very lean beef


    Jerky Cannon ready


    Salami casings that are old enough to vote :)


    Fat old man loading the tube


    Oh so easy stuffing the casing no extra water was added 3 shots




    Hog Ringed it


    3 Tubes stuffed


    Apple Pellets in the AMNPS


    Hung and dried for 2 hrs. at 130*


    12 hrs late 


    Water bathed and cooled 


    Thin sliced 



    That made me hungry so


    Mama said she wanted some too


    Thanks for looking Big Thanks DS and Joe

    Richie
     
    Last edited: Aug 31, 2015
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Wow Richie, ya nailed that smoke.... Knocked it outta the park ! Very nice Q view... That looks so tasty, I just may have to try this one of the next couple weekends !

    :beercheer:

    :points1:
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    That Looks Awesome, Richie!!![​IMG]-----------[​IMG]

    I would recommend frying some of that with your next Eggs!![​IMG]

    I would however use 2 1/2 TBS (7 1/2 tsp) of "TQ" with 5 pounds of ground meat. (1/2 TBS per pound of Ground Meat)

    Bear
     
    Last edited: Aug 29, 2015
  4. twoalpha

    twoalpha Smoking Fanatic

    Great looking Salami and nice post. [​IMG]

    I Like how you used your jerky shooter to stuff the casing. They came out good. Saves buying a sausage stuffer.

    What size were the casing?
     
  5. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Justin Thank you,I just came back from my neighbors and they loved it.Thanks for the point I appreciate it

    Richie
     
  6. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    ​John My apologizes for not correcting that in the recipe,I did the 3 1/2 tsp the first day then I used 4 tsp on the second. I should have picked up on that and denoted it.

    Now as for trying with eggs I can't think of any thing I wouldn't eat it with

    Thanks for the catch

    And big Thanks for the point

    Richie 
     
  7. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    twoalpha they were 3.5" x 24" ,that is what I make all my sausage with.

    Thanks for the point 

    Richie
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Richie----That was Frying with Eggs.[​IMG]

    Bear
     
  9. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Bear this meat is to lean,I think it would fall apart.

    Richie.
     
  10. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Richie, Nice job sir![​IMG]
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL---My Bear Logs & Bear Loaf is lean too.

    You gotta slice it a little thicker & flip it "Gently" in the pan.

    Believe me---It'll be worth the effort. [​IMG]

    Bear
     
  12. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    CM Thank you for the nice job and the point I appreciate it.With all the smokes on this site I don't think,there is anything not covered.

    Richie
     
  13. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Nice job! I love the casing over the jerky gun w/ no nozzle technique!!!  

    [​IMG]
     
  14. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Wow. Great looking meat.

    Points !!!!!!!
     
  15. b-one

    b-one Smoking Guru OTBS Member

    Looks pretty tasty,nice work!
     
  16. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    LOL It was definitely easy to fill with the Cannon thanks for looking

    Richie
     
  17. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Adam Thank you it is tasty,the first one is gone,I took it to my neighbors BBQ

    Thanks for the point 

    Richie
     
  18. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang it Tropics that looks good, nice job - I am glad Joe posted this it is a great recipe. [​IMG]

    DS 
     
    Last edited: Aug 31, 2015
  19. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    DS Thanks this is some awesome Salami,I changed the amount of cure to 7.5 tsp. witch seem to be the normal used for 5#s. I am sure Joe used 7 for a good reason. Thanks for the point I appreciate it.

    Richie
     
  20. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Ya, I thought about changing it also which is the correct way you should do it., but I didn't and I am not dead yet LOL I think the extra mixing takes care of that. 

    I have done this recipe many many times and no one has ever been sick or anything this is mixed for 4 days I mix on the 4th day also. 
    PEPPERONI STICKS  

    5 lbs. ground beef
    5 tsp. tender quick this should be 7.5tsp 
    5 tsp. mustard seeds
    1/2 tsp. crushed red pepper
    1/2 tsp. anise seed
    5 tsp. coarse pepper
    2 tsp. smoked salt
    4 tsp. garlic salt
    1 tsp. fennel seed
    1 tsp. paprika

    Mix all ingredients well; refrigerate overnight. Mix each day for 2 more days and refrigerate.
    On fourth day, shape as pepperoni sticks, lay on cookie sheets and bake at 140 degrees for 6 hours or more depending on thickness of sticks. I smoke or bake 170 to a IT of 152*

    I think I will do 7 next time just to be on the safe and sane side LOL I made the correction for the above recipe if anyone is wanting to use this. I will give this one a go this weekend since they just shut the forests down due to Forest fires, does not look like we are going to have a good Archery season this yr. will have wait for Muzzleloader season. 

    Try the above one it is really good also. just a different flavor. 

    A full smoker is a happy smoker 

    DS
     
     

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