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Summer sausage or salami
EggerDan
Posts: 105
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.
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.
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
And here is a pic of the finished product in the kitchen. Mmmm mmmm good.
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
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.
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
And here is a pic of the finished product in the kitchen. Mmmm mmmm good.
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
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GREAT POST! I would love to try some stuff like that!
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Nice, love homemade summer sausage.
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Dang Daniel! Kewel Smoke!
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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? -
Looks like it came out real good. Good Eats
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Great Job!
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That looks very good! Wish you were headed to the fest with that this weekend LOL we could all taste test it for you!!!
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Wrong thread position, Sorry
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That looks Great
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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. -
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!
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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.
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I also wish I was going. To share mine and try others. Maybe someday. Have fun.
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Here is the pic of one cut open.
I need to take more to work for all my 'friends.'
Let me know what ya think. -
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. -
Wow, just awesome!
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