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Beef Salamie W/Qview

post #1 of 7
Thread Starter 
It starts here.

Nice score.

I used this as a guidline but increased a few ingreients not by much though. I did double the recipe since I had 2+ pounds.

From Mortons web site.http://www.mortonsalt.com/recipes/Re...l.aspx?RID=115

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 tbs + pepper corns

Added some water to rehydrate the spices.

Carol was mixing and her hands were getting cold, I told her to run them under hot water.icon_smile.gif Her finger tips were turning red. She is a good helper.

Put it in some film, of course I had to paint with Yoshida's.

Rolled very tightly and into the fridge for the cure.

I will smoke tomorrow and post the finish.

This makes for a nice Christmas gift and is cheap to make.

Thanks for looking.
post #2 of 7
Looking forward to the finished Q-view and your taste test Ron.
post #3 of 7
looks pretty cool Doc. I too am looking foreward to the outcome.
post #4 of 7
I was gonna ask ya about this....Thanks Ron!!!! PDT_Armataz_01_37.gif
post #5 of 7
Looks easy enough that even I might be able to pull it off. LOL. I'll be watching to see how it turns out.

Have you ever NOT put Yoshida's on something?
post #6 of 7
Nice how the recipe calls for liquid smoke...

I made this after I ordered TQ (minus the liquid smoke and put in the smoker) and it was pretty good, needed some tweaking so looking forward to your results Ron.
post #7 of 7
Thread Starter 
All done.

I use this french bread pan to hold the loaf.

Smoked at 180' for a while then at 200' and the darned thing stalled forever.

Out of an icewater bath until 110'.

Ready for the foodsaver.

All wrapped and ready to go.
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