Salami in the MES40

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

tropics

Epic Pitmaster
Original poster
OTBS Member
★ Lifetime Premier ★
Jun 25, 2014
14,735
6,480
Attleboro,Ma
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:
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:
 
That Looks Awesome, Richie!!!
icon14.gif
-----------
points.gif


I would recommend frying some of that with your next Eggs!!
drool.gif


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:
Great looking Salami and nice post.
points.gif


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?
 
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.gif


points1.png
Justin Thank you,I just came back from my neighbors and they loved it.Thanks for the point I appreciate it

Richie
 
 
That Looks Awesome, Richie!!!
icon14.gif
-----------
points.gif


I would recommend frying some of that with your next Eggs!!
drool.gif


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
​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 
 
 
Great looking Salami and nice post.
points.gif


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

Thanks for the point 

Richie
 
 
​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 
Richie----That was Frying with Eggs.
drool.gif


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

Richie.
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. 
PDT_Armataz_01_12.gif


Bear
 
Dang it Tropics that looks good, nice job - I am glad Joe posted this it is a great recipe. 
points.gif


DS 
 
Last edited:
 
Dang it Tropics that looks good, nice job - I am glad Joe posted this it is a great recipe. 
points.gif


DS 
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
 
 
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
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
 
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky