Beef Salamie W/Qview

[ronp]

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

Ingredients
1 pound of ground beef
1 1/2 level teaspoons Morton[emoji]174[/emoji] Tender Quick[emoji]174[/emoji] mix or Morton[emoji]174[/emoji] Sugar Cure[emoji]174[/emoji] (Plain) mix
1 teaspoon Morton[emoji]174[/emoji] 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.

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.

 

[DanMcG]

Looking forward to the finished Q-view and your taste test Ron.

 

[flatbroke]

looks pretty cool Doc. I too am looking foreward to the outcome.

 

[oneshot]

I was gonna ask ya about this....Thanks Ron!!!!

 

[the dude abides]

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?

 

[fire it up]

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.

 

[ronp]

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.