Smoked Hamburger Salami - Three Versions

Yields:	1 dozen
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	Preparation	20 minutes
	Cooking	12 hours
	Ready In	24 hours

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Ingredients


Salami #1
5	pounds	ground beef, lean
5	teaspoons	curing salt
1 1/2	teaspoons	garlic powder
1 1/2	teaspoons	onion powder
2 1/2	tablespoons	black pepper	peppercorns
2	tablespoons	mustard seed	whole
2	tablespoons	sugar	brown
3	tablespoons	wine	dry red

Salami #2
5	pounds	ground beef, lean
5	teaspoons	curing salt
4	tablespoons	wine	white, dry
1 1/2	teaspoons	garlic powder
2 1/2	tablespoons	chili powder
1 1/4	teaspoons	cumin	ground
2	tablespoons	sugar	brown

Salami #3
5	pounds	ground beef, lean
5	teaspoons	curing salt
3	tablespoons	wine	dry, red
1 1/4	teaspoons	garlic powder
2 1/4	tablespoons	mustard seed
1 1/2	tablespoons	basil	ground
1 1/2	tablespoons	oregano	ground
3/4	cup	parmesan, parmigiano-reggiano cheese, grated
2	tablespoons	sugar	brown

Directions

Mix all ingredients thoroughly then cover and chill 24 hours or more.

Divide into 4 portions. Roll portions into 2 1/3 inch -3 inch 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 don't have to make large quantities and store.

Curing Salt: Use only 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.

Check in your local supermarket near where they have the salt.

Other sources would be butcher shops, wine stores and feed stores.

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Member Review

All-American Cole Slaw

Everything taste is personal, a lot comes from our heritage: A Southerner and not too much on some of the ingredients mentioned in this recipe, egs. carrots, celery, our family recipe call for Finely grated cabbage, finely keyword Scallions chopped to taste size Tomatoes, cut to size-taste, smaller for us. Mayonnaise, only Hellman's will do for ours. Garlic salt to taste, only Lowry's for us; it becomes stronger with age,as does the amount of mayo, as the water is brought out by the salt. A moderate dash of vinegar - personal taste, I love Teragon That's it; and it's great - once perfected to taste, it's won over everybody's who's ever had it! Thanks to my Mother, Kathryn, for this one, as with all our beloved Southern cooking ways - simple and ever so delicious! People who've had our gravies made after frying meats, especially chicken, call it a food group.

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