They call it Salami but its more like Summer Sausage..

roller

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N.E. Louisiana

• Sep 27, 2012

• #1

I have been making this stuff for about 35 yrs. And it is real good. You can use very lean ground beef or venison or both as I did. It makes 5 lbs. I do not use casings just roll it up in logs. I smoked it with Hickory Pellets at 170* till the IT reached 152* then I wrapped each piece in foil and put it in the frig until it got very cold then sliced some up. It is great with cheese beer and crackers or just to snack on by itself...Thanks for looking..

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• Sep 27, 2012

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davidreading

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May 13, 2010

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San Joaquin County California

• Sep 27, 2012

• #2

Looks great, what seasonings do you add, if you don't mind me asking?

 

mneeley490

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• Sep 27, 2012

• #3

That looks just like something my wife used to make from my venison, years ago. But we didn't have a smoker back then, so she used hickory salt in the mix. It was still pretty good.

 

roller

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• Sep 27, 2012

• #4

5lbs ground meat very lean

1 1/2tsp Morton`s TQ per pound of meat

1 Tbls Onion powder

2 Tbls Garlic Powder

2 Tbls Mustard Seeds

2 Tbls Course ground Black Pepper

1 Cup cold water 

Mix all ingredents and place in foil covered bowl and put in frig. next day remix real good and cover with foil and back in the frig. next day do the samething and 3rd day take out and mix up again. The 4th day form into logs and smoke..After the smoke let cool to room temp and wrap each piece in foil and place back in frig until very cold then slice what you want to eat at a time...The extras logs you can vacuum seal and freeze until needed...Its good stuff..The next time I make it I think that I will stuff in chubbs...

 

Last edited: Dec 14, 2012

scarbelly

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• Sep 27, 2012

• #5

Great looking recipe - I think I would add some red pepper flakes for some heat  

 

roller

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• Sep 27, 2012

• #6

I did just that Gary But it was not in the recipe....you caught me  

 

fpnmf

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• Sep 27, 2012

• #7

Looking good!!

 

smokinhusker

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• Sep 27, 2012

• #8

Looks good and really simple...thanks for the recipe!

 

roller

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• Sep 27, 2012

• #9

Thanks everyone...

 

woodcutter

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• Sep 27, 2012

• #10

Thanks for the recipe. Those mustard seeds look good!
 

 

walleye1

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Dec 9, 2007

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Moose Jaw, Saskatchewan

• Sep 28, 2012

• #11

Hi Roller

I just thought I would point out you have double the amount of TQ then is required. The correct amount of TQ for sausage is 1.5 tsp per LB of ground meat. The 1 TBS per lb is for dry curing things like Canadian bacon.

If you find the salt level in you recipe to your liking you could simply change the TQ amount to 7.5 tsp and add the other 7.5 tsp in just salt.

Mike

Originally Posted by Roller  

 

5lbs ground meat very lean

5 Tbls Morton`s TQ

1 Tbls Onion powder

2 Tbls Garlic Powder

2 Tbls Mustard Seeds

2 Tbls Course ground Black Pepper

1 Cup cold water 

Mix all ingredents and place in foil covered bowl and put in frig. next day remix real good and cover with foil and back in the frig. next day do the samething and 3rd day take out and mix up again. The 4th day form into logs and smoke..After the smoke let cool to room temp and wrap each piece in foil and place back in frig until very cold then slice what you want to eat at a time...The extras logs you can vacuum seal and freeze until needed...Its good stuff..The next time I make it I think that I will stuff in chubbs...

Click to expand...

 

roller

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N.E. Louisiana

• Sep 28, 2012

• #12

Do it which ever way you like it...just put enough in...

 

walleye1

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Dec 9, 2007

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Moose Jaw, Saskatchewan

• Sep 28, 2012

• #13

Roller

You are absolutely correct that you want to make sure you put enough in. But at the same time when it comes to "cure" you don't want too much either.

Mike

 

driedstick

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• Sep 29, 2012

• #14

Roller looks good I have the same recipe also try putting in some fennel seed and some anis next time really brings out the flavor. got my recipe fromCooks.com

Steve

 

boykjo

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• Sep 30, 2012

• #15

Looks great Roller.. Your SS recipe actually is what got me started on making sausage...I  used this recipe not long ago with a little change.....

http://www.smokingmeatforums.com/t/115702/my-salami-kickoff-to-the-new-year-finished
 

 

Last edited: Sep 30, 2012

roller

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N.E. Louisiana

• Nov 28, 2012

• #16

Thanks Joe ! As I said I have been making this for many years and some how had misplaced my recipe. I usually put peppercorns in it but did not have any at the time also I usually use 1/2 venison but were out of that also. I like your idea of adding the buttermilk powder and next time will also put mine in casings. They sure look better in them...So the next time I make them which will be very soon I will use your procedure and recipe.. Thanks !