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Salami for Christmas

post #1 of 9
Thread Starter 
Every Christmas the wife makes Smoked Salami for snacks.
Salami is the larger rolls.

Attachment 23494

Also smoked some sausage for breakfast.

Attachment 23495

Removed from MES smoker at 160F.
Slice the Salami and serve with smoked cheese & crackers, etc.

Attachment 23496

Paula's Salami recipe ( from Sandy, an Italian. ) PDT_Armataz_01_34.gif

5 lbs cheap ground beef
2 1/2 tsp Black Pepper
2 1/2 tsp Mustard Seed
2 1/2 tsp Garlic Salt
5 tsp Morton's "Tender Quick" salt
2 tsp Liquid Smoke ( unless using real smoke. )
Mix together in a large bowl, cover, refrigerate
and remix once a day for 4 days.
Make into rolls & oven bake on a broiler pan ( to catch grease )
at 250F to 275F for 4 to 5 hours depending on size of rolls you make.

Or, in a smoker at 225F till Salami is 160F on a probe.
post #2 of 9
Nice job and thanks for recipe.....PDT_Armataz_01_37.gif
post #3 of 9
I like that recipe for the salami cause the salami I made out of some venison wasn't very good to me. So thanks for the recipe and I will try it for sure.
post #4 of 9
Looks great! That recipe does not look to complicated like some I've seen, may give it a whirl.
post #5 of 9
Looks Great, Thanks for the recipe...PDT_Armataz_01_37.gif

Merry Christmas...
post #6 of 9
do you mean tbsp instead of tps? This recipe looks good but meat requires 1 tbsp of tq per pound right?
post #7 of 9
Looks great but I did some this year and added the high temp cheese, did some with cheddar and some with pepper jack and it came out awesome. Do a 1/2 pound high temp cheese per 5 pounds of salami.
post #8 of 9
very nice. thanks for the recipe. I will be mixing tomorrow for a good smoke this weekend. Thanks..PDT_Armataz_01_34.gif


Working my way toward a bacon smoke...
post #9 of 9
Thread Starter 
We have always used 5 teaspoons of TQ for 5 lbs of ground beef.
That's the way the original recipe was given to us.

Thank you for asking.
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