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Finally getting around to trying these.
Used pretty much the Morton's standard recipe which can be found here. Minor exceptions are since I used really lean ground beef I added 1 tbs of oats per pound of meat. Hit 'em real quick with the coffee grinder so they were more of a powder. In deference to my son's dislike of fennel seed hunks, I hit them with the coffee grinder as well. He doesn't mind the flavor, just the texture.
And no liquid smoke. I'll be smoking them similar to the way Bearcarver does his Bear logs.
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°
Started out with a big package of ground beef.
Mixed the cure and spices ahead of time.
Salami on the left and pepperoni on the right . . . I think.
Anyway, weighed a pound of meat into a large bowl
Got them mixed and separated into two 8 oz. balls.
Then shaped into a log and onto some plastic wrap.
Did some "Capt Dan Saran Wrap Fattie Rolling" to tighten them up.
And put the four of them in the fridge.
They looked kind of small to me.
A half pound of salami is snack size if I had my way. But anyway there they are.
Or were. Then I came back here and reread the recipe and realized I put 1 and 1/2 TABLESPOONS instead of 1 and 1/2 TEASPOONS of Tender Quick cure into each pound of meat.
So I tossed 'em.
But I made another batch -- measured correctly this time (goes faster the second time around) and they are in the fridge.
Thought about smoking them tomorrow. They will have been curing about 17 hours before I would put them on the smoker. But I kind of like Bear's idea about unwrapping them and giving them another day in the fridge. So maybe I'll wait and smoke 'em on Sunday.
Dave
Used pretty much the Morton's standard recipe which can be found here. Minor exceptions are since I used really lean ground beef I added 1 tbs of oats per pound of meat. Hit 'em real quick with the coffee grinder so they were more of a powder. In deference to my son's dislike of fennel seed hunks, I hit them with the coffee grinder as well. He doesn't mind the flavor, just the texture.
And no liquid smoke. I'll be smoking them similar to the way Bearcarver does his Bear logs. 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°
Started out with a big package of ground beef.
Mixed the cure and spices ahead of time.
Salami on the left and pepperoni on the right . . . I think.
Anyway, weighed a pound of meat into a large bowl
Got them mixed and separated into two 8 oz. balls.
Then shaped into a log and onto some plastic wrap.
Did some "Capt Dan Saran Wrap Fattie Rolling" to tighten them up.
And put the four of them in the fridge.
They looked kind of small to me.
A half pound of salami is snack size if I had my way. But anyway there they are.Or were. Then I came back here and reread the recipe and realized I put 1 and 1/2 TABLESPOONS instead of 1 and 1/2 TEASPOONS of Tender Quick cure into each pound of meat.
So I tossed 'em.
But I made another batch -- measured correctly this time (goes faster the second time around) and they are in the fridge.
Thought about smoking them tomorrow. They will have been curing about 17 hours before I would put them on the smoker. But I kind of like Bear's idea about unwrapping them and giving them another day in the fridge. So maybe I'll wait and smoke 'em on Sunday.
Dave
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