Thursday, October 30, 2008
Beef Salami- Done In The Oven!
I haven't made summer sausage, or salami in a long time! Stopped at a Butchers' Supply last week, and picked up some supplies to make a batch with. 4-1/2lbs all beef, ground(about an 80/20 fat content) with curing salt, regular salt, whole mustard seed, cracked black pepper, garlic powder, onion powder, and liquid smoke is the recipe. Rolled into three logs and wrapped tightly in heavy duty aluminum foil, I allow 24 hrs. in refrigerator for it to cure.. Poke some holes in the bottom of the foil, put water pans under the rolls to catch the fat that is going to render out. Set oven for 325F and bake rolls 2-1/4 hrs. Remove from oven, open aluminum foil and drain off any fat or liquid, then patting rolls dry. Place in fridge for a couple of hours, so sausage can firm up and cut easier. Another hunting season tradition, brought to you by me! This recipe has been around for years... not really how salami is made, but it is quick, easy, and pretty tasty!
Out of the oven, tried a bit of it- and for the first time in my life didn't use enough salt! I usually go overboard with this...