Beef Salami

[Bama BBQ]

I used the recipe found on the Morton's Salt site for some Beef Salami. I'll say not bad for a first timer but it needed something. (Probably the salt I omitted because I heard all the horror stories about TQ being too salty.





I used the 14.5" and pecan wood for smoke

[mulepackin]

Thanks for posting. I've always been curious how this turns out. I don't think I would have omitted the salt from Morton's own recipe. They should have allowed for the saltiness in the TQ themselves. However, in other non TQ cured recipes, I'm pretty sure you need to at least adjust the salt quantity, if you are using TQ instead of Cure #1. I'm not a TQ user so I wouldn't say omit entirely. Still none the less for the endeavor. (and real grated nutmeg )

[Bama BBQ]

You're probably right Mulepackin. Not bad for a test run.

[Fishawn]

I have made this several times, and stuff into hog casings. I like it
Crushed red peppers is a nice addition also