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...
28 comments:
is it dense or more like a meatloaf - it sounds like a cool recipe- would work in the dehydrator?
Wow Buff! I'm going to have to try this one! Something tells me it won't last long in my house though. Do they freeze well after they've been baked? What about before baking?
Oh I think my husband would LOVE this! *adds to grocery list*
I am truly impressed. I didn't even know people could make that stuff! I mean, you know, at home. You amaze Mr. Buff.
How's life after retirement going, aside from the cooking?
DogB- I'd get the fattiest ground beef you can find- it can dry out on you... or add fat- pork or sweet beef suet. Properly cured, I think it could be done in a dehydrator- but the fat rendered could be a mess..
Dana- Could be frozen before or after...
leighann- Men eat this stuff because they look bad if they don't!
Bina- I'm convinced most stuff we buy can be made at home- if you want the money savings, and will put up with the work! Weird right now... I just feel like I'm on vacation!
but is it dense or like a meatloaf?
Dead nuts in-between.. More fat, or less bake time would have firmed it with correct moisture.. Also, I have non-permeable casings I could have packed it better in, but was unclear how product would have come out! Work in progress...
ahhh - I like this whole idea---I will try it - remember that sausage I made last year? Way -way too salty and funky from the natural casing but since the season is upon us time to try it again....I dont give up easily...and the pinkness comes from the nitrite salt right? can you do it with out it?
DogB- Can skip cure, refrigerated and if eaten or frozen within 7-10 days.. I'm going with a lower temp next time, staying with the cure.. I really want to hot smoke it in my big smoker, but am still sorting out how!
DogB- Indeed, the pink comes from a stupid powerful cure I picked up! 1-1/2 oz. would cure 100lbs. of meat! For real.. Used a pinch...
I wonder if there is something more organic that will have the same effect as 'the cure' I dont like nitrites and they dont like me...I bet if you used micro grains of this stuff and your casings in the smoker you would be good to go....hanging vertical on some kind of rotater..
I'm completely impressed! This looks like it beats Hickory Farms Salami hands down.
I just love salami, but have never considered making it myself - i will now!
I"m gonna print this one and give it to my hubby. I know he would enjoy doing this. He makes a mean beef jerky!!
DogB- Alcohol, garlic, and/or salt, all have some anti-bacterial properties...
romi- Well definitely less fat, salt, and nitrites!
casdok- Using straight beef is safer at home than messing with pork (unless you know what you're doing!)...
VodkaM- Variations of this with the quanities of ingredients are easily found on the Internet..
I'm not even gonna tell you what those look like to me.
Yes, I'm 12.
My Dad used to make summer sausage. Yummy stuff. I'll have to tell him about this.
Pass the crackers and mustard!
Finn- Why what ever do mean? Takes "D" batteries if you're interested.... Hee Hee Hee...
R.L.L.- You know exactly how this stuff shows best! Sharp cheese never hurt it , either...
That looks so good. Save a piece for me.
so that is what salami is all about! It is close to the sheikh kebabs that we make. Only they are smaller & hence require no slicing!
I've missed your recipes whilst I've been away Buff. I've been eating lots of good Polish sausage and other delicacies!
Brown-eyed- Definitely will have some for you..
Mona- Not true salami- but cured, seasoned beef sausage- which is kind of tasty with mustard and cheeses..
Ake- Real Polish sausages... Wow!!
you and Dog just need to vaction together and get it over with! ;)
Beth- I am truly shocked! We are Buds.. we would buy women for each other...
This is an interesting recipe, I am wondering if I could do this with my chorizo recipe?
Chef e- Welcome to blog! It could be done with pork, but be careful! Don't forget the curing agent...
I will have to post my house made chorizo, I also make it for vegans...it turns out pretty good! Great for burgers too...oh I am hungry again...
Chef-Vegans are like Mormons- I respect their beliefs, but we have agreed to disagree... :)
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