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I'm Making Beef Salami W/Qview

post #1 of 15
Thread Starter 
As a kid growing up in the Chicago area known as the Lawndale area specificaly Ogden and Washtenaw I would walk past this huge Hollenbacs factory that made sausage, MMM, you could smell it for blocks. I lived about 1/2 mile from it. My favorite was hard salami, yummo.

So I got this recipe from and thought I would try it.

Here goes.

Beef Salami
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More recipes with Morton® Tender Quick® Product
More recipes with Morton® Sugar Cure® Product (Plain and Smoke Flavored)

Prep Time: 20 minutes; refrigerate overnight
Servings: 1 pound
1 pound of ground beef
1 1/2 level teaspoons Morton® Tender Quick® mix or Morton® Sugar Cure® (Plain) mix
1 teaspoon Morton® Table Salt
1/2 teaspoon mustard seeds
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/8 teaspoon nutmeg
Few drops liquid smoke, if desired Directions
Combine all ingredients mixing until thoroughly blended. Divide in half. Shape
each half into slender rolls about 1 1/2 inches in diameter. Wrap in plastic or
foil. Refrigerate overnight. Unwrap.
Bake on broiler pan at 325 degrees F
until a meat thermometer inserted in the center of a roll reads 160 degrees F,
50 to 60 minutes. Store wrapped in refrigerator. Use within 3 to 5 days or
freeze for later use. Spicy Beef Salami: Substitute 1 1/2 teaspoons Morton® Sausage and Meat Loaf
seasoning mix for 1 teaspoon Morton® Table Salt.

Ingredients minus the peppercorns.

Mixed together. I couldn't find mustard seed so I left it out.

We added some water to disolve and mix easier. All rolled up as tight as I could get it. I also doubled the recipe. I wanted to put some whole peppercorns but forgot until it was too late.

On the smoker tomorrow night. I don't even think it will come close, but it is a cheap experiment.

Wish me luck, and thanks for watching,
post #2 of 15
Go RonPDT_Armataz_01_42.gif Go Ron PDT_Armataz_01_42.gif Go RonPDT_Armataz_01_42.gif ....

You're a trooper bud. Good luck with the salami.

BTW this is much better than a slide show of your butt. icon_eek.gif

J/K icon_mrgreen.gif
post #3 of 15
waiting the results. you need to get some casings to stuff. makes it more uniform and packs that meat tight. im real intrested in the mes on these things. that one my buddie got monday. were gonna do venison sausage and trail bologna in it. if it turns out good im getting a mes mainly for that reason. i like the charcoal ones and cant wait to finish my uds but want precise temps for my sausage. i could make a lil extra cash here with my grinders ect. everyone like summer sausage. and mine has been a pretty good hit the past two years. i think with precise tems it would be perfect. its very comparable to locker on charcoal.

be looking back. hey. do you ever pay full price for meat lol. everything i seen latley has been a manager special.PDT_Armataz_01_28.gif
post #4 of 15
happy birthday ron ;-)
I'm really interested in the idea of salami that's not been hung for months.

Completely new concept to me this week.
Be curious to see how this turns out.

Also why is it a salami and not just a hot smoked sausage ?

My theory is that ron splits his bbq with the manager in exchange for his own roll of manager special stickers, so he can have aa manager special on everything he buys :-)
post #5 of 15
That looks good so far, Ron. Will be interested to see the final results.
post #6 of 15
Ron that looks, great! After it is done I can't wait to hear how it is, It looks like it would be softer like a cooked salami, or lebanon blogna. You are so cool, ron, I know I keep saying, but crap man, look at this!!!!

All salami is sausage, but not all sausage is salami. ooooh

Now that's funny about the manager special stickers, but peobably true.LMAO!
post #7 of 15
Thread Starter 
What's wrong with my butt? confused.gif

I was going to order some from the Sausage Maker and it was going to cost over 25 dollars for them with some spices. I figured I'd wait. I try to not pay full price.

Thanks for the BD wishes, I just print my own labels, icon_smile.gif . I think it is the spices that clasify it a salami.

Thanks Chef, as my sig says "I'll Smoke Anything". Well, almost anything.

I print my own labels, lol.

Thanks for watching,
post #8 of 15

Done it...

Hey Ron I've done that recipe before it's very good. I just formed it into loaves wasn't pretty but they sure did tear it up with cheese and crackers!
post #9 of 15
Looks good. Let us know how it turns out, may have to put on the to do list.
post #10 of 15

very interesting

Sounds good, if it turns out as good as it looks I'ma gonna try it:)-
post #11 of 15
Thread Starter 
Did you have a blow up?


We'll know soon.

Shorts said his wasnt pretty so I got this idea today. It's a pan for baking french bread. Hopefully I will keep it together. Would be good for fatties also.

In The smoker at 160'.

I carefully rolled out of the pan at 125'.

Notice the color change?

I had the smoker at 160' for a little over an hour and now to 170'.

Will go to 155' internal and chill in cold water. Problem!! We don't have cold water, maybe I'll get some ice from freezer.

Thanks for watching,
post #12 of 15
if that turns out for ya taste wise i am gonna try some WITH the mustard seeds and pack in a summer sausage casing and smoke. so far looks great lookin forward to finaly. great job man!!!
post #13 of 15
be intresting to see results. i tried summer sausage with morton tender quick recipe. wasnt all bad but a lil dry and it called for baking in foil. but smoking might be better. i went to the cure and casing method and now have comparible summer sausage to lockers.

let us know ron.
post #14 of 15

Looks good...

Looks good Ron...I had the same idea but didn't have a everybody chowed down on ugly rolls!!!PDT_Armataz_01_05.gif It didn't dry held together very that you mention it....I've gotta make some!!! I swear every time I open one of your threads this happens!!!!biggrin.gif
post #15 of 15
Thread Starter 
Thanks Erain.

It's good.

Lol Shorts.

Well, it stalled on me at 128' forever. Came out nice though. Will do a complete critique and final pictures later.

Thanks for watching.

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