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Salami in the MES40 - Page 2

post #21 of 29
Thread Starter 
Quote:
Originally Posted by driedstick View Post
 

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
 

I changed mine to the way I did the 2 day mix,and noted it was  modified. Just picked up some London Broil will be thinking of the other recipe.where do you get your casings?

Richie 

post #22 of 29

No Big deal guys.

The proper amount of TQ for 5 pounds of Ground meat is 7 1/2 tsp (or 2 1/2 TBS), but 7 tsp would never hurt anyone.

 

 

Bear

post #23 of 29
Quote:
Originally Posted by tropics View Post
 

I changed mine to the way I did the 2 day mix,and noted it was  modified. Just picked up some London Broil will be thinking of the other recipe.where do you get your casings?

Richie 

I get my fibours from Waltons Inc. and my snack sticks from Butcher & Packer. 

 

 

I like the smaller size from Waltons, for my x-mas baskets,,,, just perfect. 

http://www.waltonsinc.com/p-593-24-x-12-mahogany-fibrous-summer-sausage-casings.aspx

 

There are a lot of different places you can get them from, the sausage maker has a bunch also. 

 

DS 

post #24 of 29
Tropics, in your next batch would you change anything?? 
 
DS
 
post #25 of 29
Thread Starter 
Quote:
Originally Posted by driedstick View Post
 

DS Yes I would use a courser ground meat,and some pepper flakes would be in it.Thanks again for sharing that.

Richie

post #26 of 29

I was thinking more pepper flakes also, wife said keep it that way, co-workers said heat it up a notch or two LOL . thanks for your input. 

 

DS
 

post #27 of 29
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

That Looks Awesome, Richie!!!Thumbs Up-----------:points:

 

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

 

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


Bear tried this this A.M. Great idea wife loved it.

 

post #28 of 29
Looks great Richie, and informative thread to boot!
post #29 of 29
Thread Starter 
Quote:
Originally Posted by DanMcG View Post

Looks great Richie, and informative thread to boot!

Thanks Dan I liked how easy it was to fill the casing.

Richie

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