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A mess of salami

icemncmth
icemncmth Posts: 1,165
edited November -0001 in EggHead Forum
I just finished the first stage in my yearly salami making...[p]Every year I make salami ..it started out as a family thing. My Grandfather made it and so on. Now I am the only one in my family that makes it and when you add in friends and others I make around 50 lbs a year...[p]This year after finishing the 50 lbs a friend called and asked me to make him 30 lbs and he would buy everything and pay me for my time...[p]So today I did the first stage of the 30 lbs...now they have to sit in the fridge and cure...tomorrow I will bake them on the egg..[p]I did two kinds...an Italian and a hot..15 lbs of each..
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Comments

  • AZ Traveler
    AZ Traveler Posts: 664
    icemncmth,[p]OOOOOOh that sounds so good. Wish I lived close. AZ
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  • ronbeaux
    ronbeaux Posts: 988
    icemncmth,
    That is next on my list of must do!!
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  • icemncmth
    icemncmth Posts: 1,165
    ronbeaux,[p]
    If you need a good recipe let me know
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  • badbruce
    badbruce Posts: 353
    Morning icemncmth,
    Could you post your recipe? Salami is one of the few things I haven't tried yet.
    Cheers,
    bruce
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  • gdenby
    gdenby Posts: 6,239
    icemncmth,[p]Recipe, yes, please. I just got a meat grinder, and used it for the first time yesterday. Can't wait to try more things.[p]gdenby

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  • badbruce
    badbruce Posts: 353
    Morning gdenby,
    Have you tried sausage yet?
    Cheers,
    bruce

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  • icemncmth
    icemncmth Posts: 1,165
    You must use...the cheap hamburger meat...I buy it at wally world in the 5 lbs rolls....72/28 it think...You need the fat![p]5 lbs Hamburger
    4 T Morten's Tender Quick
    3 t Liquid Smoke
    1/2 t Garlic Powder
    1 t Onion Salt
    2 cups Water
    pinch of salt
    2 t ground pepper[p]This is the base ..[p]Work together ...form 6 rolls..Wrap in Saran Wrap and refrigerate 24 hours[p]Bake on a cookie sheet with wire rack at 350 deg for an hour check internal temp 155 deg or more.[p]Remove and let stand for 10 mins ..wrap in foil, refrigerate[p]
    This is the base..[p]For a hot salami I add[p]3 t Louisiana Hot Sauce
    3 t After Death Hot sauce (any habanero sauce will do)
    4 T crushed red pepper
    2 t ground red pepper
    4 T minced dried onion
    2 t hot salt
    4 T 6 pepper blend[p]This is hot so you can reduce the heat buy cutting things in half[p]
    For Italian ...add to the first base[p]2 T Italian seasoning
    1/2 T garlic powder
    add more dried onion[p]
    For my favorite I use the hot recipe and add fresh chopped habaneros[p]You can add whatever you like.....my mom likes to add green peppers...[p]My wife likes to add cilantro ....
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  • badbruce
    badbruce Posts: 353
    Hi icemncmth,
    Fresh habaneros? You sir have large brass ones.
    I'm a firm beliver in 'if the sweat & mucous isn't running down your face it isn't hot enough.'
    I also like fresh habaneros.
    I'll try the recipe.
    Thanks & Cheers,
    bruce

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