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My Homemade Salami with Q-View

post #1 of 15
Thread Starter 
Made some of my Homemade Salami last are some pics. This is made with part Venison burger, and part Beef burger, but will work just fine with Beef only. Most everyone who tastes it LOVES it! It takes about 4 and 1/2 hours in my Masterbuilt Electric.

It's small, it's not really for a Sandwich, it's more of a 'snack' salami. We eat it with cheese or crackers, or just by itself.

If anyone wants the recipe I would be happy to post it here.
post #2 of 15
Please post it, I would like to make a larger one for sammies.


post #3 of 15
Those loook great JR. By all means post the recipe.
post #4 of 15
Looks good to me!! How'd ya do it? Is there no casing for salami?
post #5 of 15
Nice! Hey... for an improved shape...roll in tinfoil- allows an even roll and you can ALMOST square up the edges. Ever roll the log thru coarse ground black pepper for a nice finish and a good heat?

That looks like some tasty stuff!
post #6 of 15
That looks great by all means post the recipe I'm sure many of us would appreciate it.
post #7 of 15
Nice jobPDT_Armataz_01_37.gif That's why I love this site sooo! many ideas
post #8 of 15
good job... please post the how to's
post #9 of 15
looks great! Please post the recipe you used.

post #10 of 15
Good looking salami JR! PDT_Armataz_01_37.gif
post #11 of 15
Great lookin snacks. Please hurry with the directions
post #12 of 15
Thread Starter 
Here it is:

5 lbs ground beef or venison (I like using half of each)
5 Rounded (heaping) tsp Tender Quick
2 1/2 tsp mustard seed
2 1/2 tsp garlic powder (I usually use more!)
2 1/2 tsp ground black pepper
Whole Peppercorns (However many you think...small handfull?)
1 tsp hickory smoke salt
1 tsp Onion Powder
2 tsp Chili Powder

I like extra flavor, so I usually go back and add a little more of everything. I had a batch one time that didn't seem to have much flavor, so I always try to add a little more of everything.

Mix everything in a large bowl and cover and put in the fridge. Take out every day for about four days and mix it really well with your hands. On the fourth day, take out and roll into small rolls....the recipe says about 2 1/2 inch rolls, I think mine are about 4 1/2 inches long, and a couple of inches across. They should like like a grill full of something you took out of the Dog Kennel when you're finished!

(I've never tried it, but wonder how it would cook to make a BIG roll, one big enough to slice and put on a sandwich? If anyone tries that, let me know....)

I use a Masterbuilt Electric, I start it at 200 degrees with a pretty good handful of chips to get some good smoke flowing....once it's smoking pretty good and up to 200, I turn it down to 190 and put the meat in. (I do that because it cooks pretty fast, and I want to get a nice smoke flavor....)

Then just let it smoke for about 4 1/2 hours, depending on your smoker. I rotate the grills once because my smoker don't always cook real even. The temp on the meat goes up to 160 or so pretty fast, but with my smoker at 190 the meat seems to stay at that temp for quite awhile. (Which is what I want it to do so I can get some nice smoke flavor.) After 4 hours, I crank the smoker back up to 200 for the last 30 minutes, and that jumps the meat up over 170 and I pull it out.

It's good when it's hot, but the flavor seems to get better as it cools. Break this stuff out at a party and the 5 lbs will disappear pretty quick. It freezes great, we just freeze 'em 2 to a package....although 2 rolls don't go very far!

I've been making this stuff for about 20 years, be sure and post any cool variations you have on this, I'd like to try them.

I'll be anxious to hear how everyone likes it.....
post #13 of 15
Thanks for the recipe, I also wonder how it comes out in a bigger roll, or better yet stuffed into a casing.
post #14 of 15
Thanks......... sounds great!
post #15 of 15
Thread Starter 
Just wondering if anyone has tried the recipie? If so, how did you like it?
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