Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Anyone every made salami?

500500 Posts: 1,782
I found a recipe. http://www.meatprocessingproducts.com/salami-recipe.html
 Looks easy.  Thoughts on how it might turn out?  How would you Eggify it?  (I don't see Eggify in the Eggicionary.  Do I get a credit for a new word?)
Large BGE; Midlothian, Virginia
I like Pig Butts and I can not lie.
"Barbecue is a journey, one meal at a time."

Comments

  • nolaeggheadnolaegghead Posts: 15,355
    That's a faux salami. 

    Traditionally salami is not cooked.  It's fermented and cured, sometimes as long as years, and can be further treated with a mold (like penicillin) on the casing.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • 500500 Posts: 1,782
    So it likely will not taste like hard salami I get at the deli?  Would this be considered Summer Sausage then?  Or is that simply a different recipe? 
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • nolaeggheadnolaegghead Posts: 15,355
    Summer sausage is kind of a generic term for sausage that doesn't need refrigeration - it too is usually cured or fermented. 

    I have no idea how that sausage would taste, it's probably really good, most home made sausages are.  But when I think of salami, I think of cured, uncooked sausage.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

Sign In or Register to comment.