Smoking Times and Temps for Morton Pepperoni and Salami Recipe

[DDave]

Below are the Morton recipes for pepperoni and salami. I want to make them but don't want to bake them in the oven.

Is there enough curing time in the following Morton recipes for them to be smoked in this fashion (one night in the fridge), or would I need to add an extra day in the fridge for curing time?

1 hour at 130° no smoke
Start smoke going
2 hours at 130°
2 hours at 150°
2 hours at 170°
Raise to 180°
Keep heat at 180° until internal temperatures is 160°

Beef Salami

Ingredients
1 pound of ground beef
1 1/2 level teaspoons Morton® Tender Quick® mix or Morton® Sugar Cure® (Plain) mix
1 teaspoon Morton® Table Salt
1/2 teaspoon mustard seeds
1/2 teaspoon f reshly ground black pepper
1/2 teaspoon garlic pow der
1/8 teaspoon nutmeg
Few drops liquid smoke, if desired

Directions
Combine all ingredients mixing until thoroughly blended. Divide in half . Shape each half into slender rolls about 1 1/2 inches in diameter. Wrap in plastic or foil. Ref rigerate overnight.
Unwrap.
Bake on broiler pan at 325 degrees F until a meat thermometer inserted in the center of a roll reads 160 degrees F, 50 to 60 minutes. Store wrapped in refrigerator. Use within 3 to 5 days or f reeze for later use.
Spicy Beef Salami: Substitute 1 1/2 teaspoons Morton® Sausage and Meat Loaf seasoning mix for 1 teaspoon Morton® Table Salt.

Pepperoni

Ingredients
1 pound lean ground beef
1-1/2 level teaspoons Morton® Tender Quick® mix or Morton® Sugar Cure® (plain)
1 teaspoon liquid smoke
3/4 teaspoon freshly ground black pepper
1/2 teaspoon mustard seed
1/2 teaspoon fennel seed, slightly crushed
1/4 teaspoon crushed red pepper
1/4 teaspoon anise seed
1/4 teaspoon garlic powder

Directions
Combine all ingredients, mixing until thoroughly blended. Divide mixture in half. Shape each half into slender roll about 1-1/2 inch in diameter. Wrap in plastic or foil. Refrigerate overnight. Unwrap rolls and place on broiler pan.
Bake at 325°F until a meat thermometer inserted in the center of a roll
reads 160°F, 50 to 60 minutes. Store wrapped in refrigerator. Use
within 3 to 5 days or freeze for later use.

Thanks.

Dave

[Bearcarver]

Those are very similar to my Beef Sticks, Bear Logs, and Bear Loaf (all in my signature), which have all evolved from that Morton's Pepperoni recipe.
Over night is plenty of time, since the TQ is mixed right into the meat.
I have had it in the fridge as short as 10 hours, and as long as 40 hours.
No problem either way. IMO

Bear

[Richtee]

With ground meat- I have been given to understand that curing is almost "immediate" when well mixed... within a couple hours anyway. I always wait nearly 24 for jerky/ground meat curing tho...better safe than...

[Fishawn]

Dave, I've made the Salami recipe a few times, both stuffed and unstuffed. Both were pretty decent. I'm thinking I smoked them @225-250ish instead of the longer gradually increasing temp smoke in fear of drying oot the lean ground beef too much. I will look for me notes. Bears posts on these look really good.

[toolboxdiver]

Great info Thanks for the posts I am a newby to dry sausage going to try it soon

[someAZdude]

I was thinking about doing this but I had the idea to use some lean ground beef mixed with some not so lean pork sausage. Will that make it too greasy or is this a good idea? Never done any kind of sausage but was interested in trying this since I don't have a stuffer or grinder.

[DDave]

I was thinking about doing this but I had the idea to use some lean ground beef mixed with some not so lean pork sausage. Will that make it too greasy or is this a good idea? Never done any kind of sausage but was interested in trying this since I don't have a stuffer or grinder.

I think what you are describing would be pretty tasty. It would be less greasy than regular sausage but not as dry as the lean beef.

As an aside, I used 93/7 ground beef with 1 TBS of oats and it was not crumbly at all. Next time I might try it with 85/15 beef and no oats and see how much difference it makes.

Dave

[someAZdude]

Thanks for the input DDAve, I also meant to say ground pork rather than sausage as there is nothign in it aside from pork and fat.