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Summer sausage or salami

EggerDanEggerDan Posts: 105
edited 6:24PM in EggHead Forum
I've been looking forward to make some salami on my BGE since I purchased it last summer. Here are some pics. I wanted to do a slow smoke on my XLBGE. So I wanted to reduce the area of charcoal. I have a 12 inch dia 4 inch tall SS pipe. Here's what it looks like.
IMG_4701.jpg
Temp control was very easy.
The recipe is old family recipe that I grew up with. Meat was half beef and half pork. I mixed meat and spices and stuffed on Sat. On Sunday I started the smoking at 110F dome.
IMG_4703.jpg
Over the next 4.75 hrs, I brought the dome up to 220F and meat to 160F.
1 hour dome @ 125F
2 hour dome @ 155F
3 hour dome @ 175F, meat 130F
4 hour dome @ 215F, meat 150F
4.75 hr dome @ 220F, meat 160F
IMG_4709.jpg
And here is a pic of the finished product in the kitchen. Mmmm mmmm good.
IMG_4717.jpg
So I took some to work today. Folks enjoyed it (or I have really good friends and said they enjoyed it).

I really would like to say thanks to everyone as I truly learn everytime I get on the site.

Daniel

Comments

  • HossHoss Posts: 14,600
    GREAT POST! I would love to try some stuff like that!
  • Nice, love homemade summer sausage. :)
  • Dang Daniel! Kewel Smoke! :)
  • NoVA BillNoVA Bill Posts: 3,005
    Daniel,

    Beeeautiful looking sausages - looks like summer sausage to me. I really like the color. Last (and first) time I made summer sausage w/100% fresh ham. Next time will be 100% beef. BTW what cuts of beef did you use?
  • Pork Butt MikePork Butt Mike Posts: 2,584
    Looks like it came out real good. Good Eats
  • BADaQBADaQ Posts: 159
    Great Job!
  • MaineggMainegg Posts: 7,787
    That looks very good! Wish you were headed to the fest with that this weekend LOL we could all taste test it for you!!!
  • EggsakleyEggsakley Posts: 1,016
    Wrong thread position, Sorry
  • That looks Great
  • Very nice job on the sausage (course we haven’t had a taste, but they look mighty fine) and putting a good post too.
    Family recipe :) Would you share? I’m always looking for new exciting spice blends for sausage.
  • Big'unBig'un Posts: 5,909
    Dan, that looks awesome!! I need to try that. Do you have a reference you could share? Where do get the wrap? I would love to see a pic of one cut open if you have any. Thanks!
  • EggerDanEggerDan Posts: 105
    Yea, summer sausage. We grew up calling it salami. So it take time to call it correctly. I bought hamburger 85% and pork sausage 81% in 10 lb tubes from the local Fareway.
  • EggerDanEggerDan Posts: 105
    I also wish I was going. To share mine and try others. Maybe someday. Have fun.
  • EggerDanEggerDan Posts: 105
    Here is the pic of one cut open.
    IMG_4722.jpg
    I need to take more to work for all my 'friends.' ;)

    Let me know what ya think.
  • EggerDanEggerDan Posts: 105
    Here ya go on the recipe. My request is to let me know how it turns out for ya.

    Shony's Summer Sausage
    30 lbs meat, typically 50% pork and rest deer or beef, pork 81% lean and beef 85% lean is good IMHO
    1.5 cups Morton's Tender Quick curing salt
    3 T pepper (can substitute 1 T of whole ground pepper if you like this)
    2 T nutmeg
    1 T allspice
    1 T cinnamon
    1 T ground cloves
    1 T mace
    0.5 tsp garlic powder

    Mix spices well into the meat. If starting with ground product, I'll mix well by hand and still run it thru a grinder with coarse die to get additional mixing. Stuff into 2.5 in dia casings. Put in fridge til next day, say 12-24 hours. Smoke on your favorite BGE. Start smoking at low dome temp, say 120F, increase temp every hour for 4-5 hours til ~220F and meat at 156-160F.

    Pull out of the BGE, rest 15-30 minutes and then try taste testing it hot. Note the differences between now and later after cooled. Refrigerate. Feel free to package some up and throw in the freezer.
  • Big'unBig'un Posts: 5,909
    Wow, just awesome!
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