Smoked Hamburger Salami - Three Versions

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Smoked Hamburger Salami - Three Versions Ingredients

SALAMI #1	2 1/2 tb Chili powder
5 lb Hamburger	1 1/4 ts Cumin, ground
5 ts Curing Salt***	2 tb Sugar, brown
1 1/2 ts Garlic powder	SALAMI #3
1 1/2 ts Onion powder	5 lb Hamburger
2 1/2 tb Pepper, black, peppercorns	5 ts Curing Salt***
2 tb Mustard seed, whole	3 tb Wine, dry, red
2 tb Sugar, brown	1 1/4 ts Garlic powder
3 tb Wine, dry red	2 1/4 tb Mustard seed, whole
SALAMI #2	1 1/2 tb Basil, ground
5 lb Hamburger	1 1/2 tb Oregano, ground
5 ts Curing Salt***	3/4 c Parmesan cheese
4 tb Wine, white, dry	2 tb Sugar, brown
1 1/2 ts Garlic powder

Instructions for Smoked Hamburger Salami - Three Versions

Mix all ingredients thoroughly then cover and chill 24 hours or more. Divide into 4 portions. Roll portions into 2 1/3"-3" diameter rolls and wrap with inexpensive large hole nylon net. Tie ends securely with string (net may be omitted, but rolls flatten out during smoking). Smoke in smoker for 8-12 hours with the fuel of your choice. This assumes a cold smoke. Adjust times accordingly, but make sure salami is done throughout. Remove from smoker- remove netting and dry thoroughly with paper towel. Wrap in foil and refrigerate up to 3 weeks or freeze up to 6 months. It is so easy to make you dont have to make large quantities and store. *** Curing Salt (VERY IMPORTANT) Use only Tender Quick or prepared curing salt. Regular salt does not have the flavors, taste or nitrate added to the quick cure and will not bind the meat required to make these recipes successful. You may purchase prepared curing salts sold by Mortons, Lowerys and other companies. Check in your local supermarket near where they have the salt... Other sources would be butcher shops, wine stores and feed stores. Credit: Luhr-Jensen and others From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PorkCuisine: Uncategorized