- Jan 6, 2011
- 26,255
- 4,705
SALAMI TIME IN EAST TEXAS
I have wanted to try Salami for a while, so today is the day. I am using Joe’s recipe.
(I would like to thank Joe for this great recipe. I am not saying this because I made it, I just followed
the recipe, but this is hands down a fantastic Salami, and super easy to make.)
Joe's Salami Recipe (Boykjo’s)
Steps:
1. Add 5 lbs. lean hamburger
2. Add 3.5 tsp Morton’s tender quick
3. Add 2 1/2 tsp garlic salt
4 .Add 2 1/2 tsp ground pepper
5. Add1/2 tsp cayenne pepper
6. Add1 tsp liquid smoke (I did not add this since I was smoking it)
7. Add1/2 oz. or 14g cultured buttermilk powder
8. Add1 tsp black peppercorns
9. 1 tsp mustard seed
Mix all ingredients 1-9 and set in fridge for 24 hrs.
Add steps 2 through 9 into the meat again and mix. let sit in fridge for another 24 hrs.
Fill into fibrous non edible casings and smoke till internal temp reaches 155 degrees...
Day 1: I started with 5 lbs. 80/20 ground Angus, mixed everything 1 – 9 and in the fridge till tomorrow.
Day 2: Mixed 2 through 9 thoroughly into the meat again, back in the fridge.
Day 3: Removed from the fridge let sit on the counter while I got everything ready. Soaking casing, got stuffer ready and fired up the smoker.(used 1 full chimney of charcoal)
Stuffed mixture into 4” fibrous clear casing that had been soaking in warm water for about 30 min.
Packed mixture as tight as could get it, took a needle and poked holes where the air pockets were, kept rolling and packing till I was happy tied the end and ready for the smoker.
Smoker holding steady at 115° to 120° “I don’t have enough head room to hang vertically so I go horizontal”.
After a couple of hours at 115° opened my damper a little more to increase temp to 125°
Another hour and increased to 135°. Then to 145°, Internal temp of Salami is 97.5°
Added more charcoal and another split of pecan, temp at 155°
Kicked it on up to 165° then up to 175°, I’ll keep it there for the remainder of the smoke,
Looking for 155° IT.
It took 9.5 hours to hit 155° IT, Off the smoker and in the sink for a water bath. Cooled down to 90° and I the fridge to bloom.
OK - Slicing day, out of the fridge and on the slicer. I got 105 slices, packaged 8 slices per bag. (I ate the end slices)
For everybody who likes Salami they need to try this Recipe. It is super easy to make and I promise you won’t be disappointed. Ten times better than store bought. Thanks again Joe.
All the seasonings ready to go
First round of seasoning mixed
Seasoning measured abd ready for day 2
You can see the color change after day 1, Mixed seasoning and back in the fridge
Day 3, out of the fridge and ready for the stuffer.
In the stuffer and ready to go
Sorry for no pics while stuffing, hard to hold casing, turn the crank and take pictures.
You can see some air bubbles trapped in the casing.
Pricked the air pockets with pin, packed, rolled and tied.
Looks pretty good
Started out at about 115º for the first couple of hours
Bumping up the temp a little at a time
I kept bumping it 10º every hour till I got to 175º
9.5 hours om the smoker and I was at 155 -156
A little shrinkage , Casing coming off anyway
In the sink for a swim, cooled down to 90 º removed from water, dried it and in the
fridge on a cooling rack to bloom
I started with 5 lbs this is what I ended up with
Starting the slicing
Vacuum sealing, 12 bags with 8 slices each for the freezer, one bag out for me
Finished, 12 bags for the freezer, the rest in the fridge
Thanks for looking,
Gary
I have wanted to try Salami for a while, so today is the day. I am using Joe’s recipe.
(I would like to thank Joe for this great recipe. I am not saying this because I made it, I just followed
the recipe, but this is hands down a fantastic Salami, and super easy to make.)
Joe's Salami Recipe (Boykjo’s)
Steps:
1. Add 5 lbs. lean hamburger
2. Add 3.5 tsp Morton’s tender quick
3. Add 2 1/2 tsp garlic salt
4 .Add 2 1/2 tsp ground pepper
5. Add1/2 tsp cayenne pepper
6. Add1 tsp liquid smoke (I did not add this since I was smoking it)
7. Add1/2 oz. or 14g cultured buttermilk powder
8. Add1 tsp black peppercorns
9. 1 tsp mustard seed
Mix all ingredients 1-9 and set in fridge for 24 hrs.
Add steps 2 through 9 into the meat again and mix. let sit in fridge for another 24 hrs.
Fill into fibrous non edible casings and smoke till internal temp reaches 155 degrees...
Day 1: I started with 5 lbs. 80/20 ground Angus, mixed everything 1 – 9 and in the fridge till tomorrow.
Day 2: Mixed 2 through 9 thoroughly into the meat again, back in the fridge.
Day 3: Removed from the fridge let sit on the counter while I got everything ready. Soaking casing, got stuffer ready and fired up the smoker.(used 1 full chimney of charcoal)
Stuffed mixture into 4” fibrous clear casing that had been soaking in warm water for about 30 min.
Packed mixture as tight as could get it, took a needle and poked holes where the air pockets were, kept rolling and packing till I was happy tied the end and ready for the smoker.
Smoker holding steady at 115° to 120° “I don’t have enough head room to hang vertically so I go horizontal”.
After a couple of hours at 115° opened my damper a little more to increase temp to 125°
Another hour and increased to 135°. Then to 145°, Internal temp of Salami is 97.5°
Added more charcoal and another split of pecan, temp at 155°
Kicked it on up to 165° then up to 175°, I’ll keep it there for the remainder of the smoke,
Looking for 155° IT.
It took 9.5 hours to hit 155° IT, Off the smoker and in the sink for a water bath. Cooled down to 90° and I the fridge to bloom.
OK - Slicing day, out of the fridge and on the slicer. I got 105 slices, packaged 8 slices per bag. (I ate the end slices)
For everybody who likes Salami they need to try this Recipe. It is super easy to make and I promise you won’t be disappointed. Ten times better than store bought. Thanks again Joe.
All the seasonings ready to go
First round of seasoning mixed
Seasoning measured abd ready for day 2
You can see the color change after day 1, Mixed seasoning and back in the fridge
Day 3, out of the fridge and ready for the stuffer.
In the stuffer and ready to go
Sorry for no pics while stuffing, hard to hold casing, turn the crank and take pictures.
You can see some air bubbles trapped in the casing.
Pricked the air pockets with pin, packed, rolled and tied.
Looks pretty good
Started out at about 115º for the first couple of hours
Bumping up the temp a little at a time
I kept bumping it 10º every hour till I got to 175º
9.5 hours om the smoker and I was at 155 -156
A little shrinkage , Casing coming off anyway
In the sink for a swim, cooled down to 90 º removed from water, dried it and in the
fridge on a cooling rack to bloom
I started with 5 lbs this is what I ended up with
Starting the slicing
Vacuum sealing, 12 bags with 8 slices each for the freezer, one bag out for me
Finished, 12 bags for the freezer, the rest in the fridge
Thanks for looking,
Gary
