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Beef Salami W/QVIEW And QVIEW Slideshow

post #1 of 17
Thread Starter 
This is a continuation of the link below if you missed it.

At 123'.

Stuck at 128'. Bumped the smoker to 230'.

155' and into the cold water bath.

Had to add ice, we don't get cold water.

110' and ready to eat.

First slices, mmm.

Gotta have some cheese and crackers.

Oh, and don't forget the beer.

All in all this is pretty good. I would add more garlic next time and maybe a little more salt. This was a lean blend I think 93 / 7 next time I would go 85 /15.

I will do this again, and see if I can get some Mustard seeds.

Click here for the slide show.

Thanks for watching everyone, this is fun hope you enjoy the show!!!!
post #2 of 17
Great job Ron.
post #3 of 17
looks like the cure went well and even without casings it firmed up well. looks like the masterbuilt works well for these things with good sustained heat.

if i can only get my buddie to put his beer down long enough to try er out. got it last monday. has not even plugged it in. had i not put it togather for him it would still be in box with ups slip on it. he isnt very motivated unless someone else is doing it for him.

got to have them mustard seeds. always see em in the slices.
post #4 of 17
Darn , that's some of (no I'm thinkin') the best lookin' snackin' meat I've seen in a LONG time! Well done ron. Think I'll put it on my to smoke list.

Enjoy that beer/salami!

post #5 of 17
Hi Ron,

Looks nice. Mighty nice. How's the density on this one? Would you compare the firmness of yours to a commercial Lebanon Bologna? For me, if it's just as good without the casing, I'd be happy to do without.

Thanks for the great QVIEW. I can practically taste it. I think that the last 3 photos were nicely thought out. They do make you start thinkin' and then start gettin' hungry...
post #6 of 17
that looks good ron, gonna have to try that this november!!! gonna use the mustard seed though. nice!!!
post #7 of 17
Man ron, that sounds and looks awesome!!!
post #8 of 17
Ron, excellent job. I have never made any kind of sausage but this recipe might get me going.
post #9 of 17
Great lookin snackies Ron. Now I gotta get to krogers and see if I can find some manager specials and try this out. Job well done my friend and thanks for sharing the recipe.
post #10 of 17
How does the texture compare with a long term hung salami ?
Hmm, looked up salami.
Plus this is worth reading.

Basically seems to boil down to another word for sausage.

Still interested in how it compares to a hung salami though.
Looks a bit like the luncheon meat you buy in supermarkets.

Kudos on going low fat as well :-)
post #11 of 17
Thread Starter 
Thanks Brian.

The MES is good. It took my butcher friend a week to get his going too. Hell the night I got mine I had it smoking, couldn't wait.

Thanks, it's worth a try and easy to do.

Thanks , not sure about the comparison, but it is very compressed.

Thanks Erain, mustard seeds are on my list. Why wait till Nov?

Thank you.


Thank you.

Well, I wouldn't compare it to hard salami, but it is good. There are many different salamis and different methods.

Thanks for the compliments everyone.

Thanks for watching.
post #12 of 17
Sure looks like it oughta look on the inside, even if the outside is a little unconventional. And it's whats on the inside that counts right. Good work all around.
post #13 of 17
My late uncle had given me that exact recipe back in the eighties. I think he got it from one of his old mother earth news magazines. Thats when I had used Morton TQ for the first time. And as far as the mustard seed, after making the first batch I added even more to the second batch, it gives a nice crunch. It is a good recipe and the morton web site has tons of variations of this sausage Or just google hamburger sausage but it tastes more like a summer sausage than a salami to me.
post #14 of 17
Thread Starter 
Thats true, not like you eat the casing, huh?

Interesting. I gotta get them seeds. I'll have to look harder.
post #15 of 17
hmmmm... lessee... you'll be getting a grinder and a stuffer before you know it.... buyin' butts and shoulders for sausages.... smoking polish, summer, salamies, hot links, kielbasas... a whole new world! There's no better sense of accomplishment than to feel a casing filling up w/something you just seasoned and ground, twist it into links and toss it into the smoker, then lop off a chunk and savor the delicious flavor and texture!
post #16 of 17
Ron, that looks so tasty!! Wish I had some for lunch right now..PDT_Armataz_01_05.gifPDT_Armataz_01_37.gif
post #17 of 17
Thread Starter 
Pops, glad to see ya up and around. Many years ago 25, maybe, at the restaurant I was making Italian, Polish and brats. I had a Hobart floor mixer with the grinder attachment. I remember one day making 100 pounds of Italian, wraping and delivering them. Busy day doing it all myself and mixing by hand. It was fun though. I do have my own recipes still. Just not motivated to get the hand grinder going yet.

Thanks Jeanie, I wish I could send ya some.

Ok, I found the mustard seeds, and next time I will add some fresh garlic after tasting the Eye of round today, THAT'S what it needs. garlic rules.

Thanks for watching,
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