Nick Prochilo
Chef Extraordinaire
Fresh ground beef was $1.38 lb. tuesday so I decided to make some Salami.
It's easy to make and it turned out Great!!!
3 lbs. Ground Beef
4 1/2 teaspoons morton tender quick
2 teaspoons plain salt
2 teaspoons coarse ground black pepper
2 teaspoons granulated garlic
4 teaspoons whole seed mustard (musztarda francuska)
4 teaspoons Oompappy Rub
3 teaspoons A-1 steak sauce
1/2 teaspoon allspice
1/2 teaspoon cayenne pepper
Mix it up really, really good to make sure all the seasonings
are well blended. I tossed it some after the addition of each
ingredient and then mixed at the end.
Separate mixture into 3 - 1 lb. portions and pack into the
bottom of 1 gallon food storage bags. Keep packing and
rolling to remove all air pockets and end up nice tight
uniform rolls. Leave rolled in bags and set in fridge overnight
or up to 24 hrs. (I did 20 hrs.)
(remove from bags before smoking)
Smoked with lump and hickory chunks in the 225* t0 250* range for
3 1/2 hrs. until center internal temp of 160*
Pat dry with paper towel to remove any excess surface oils, let cool
at room temp, refrigerate.
It's easy to make and it turned out Great!!!
3 lbs. Ground Beef
4 1/2 teaspoons morton tender quick
2 teaspoons plain salt
2 teaspoons coarse ground black pepper
2 teaspoons granulated garlic
4 teaspoons whole seed mustard (musztarda francuska)
4 teaspoons Oompappy Rub
3 teaspoons A-1 steak sauce
1/2 teaspoon allspice
1/2 teaspoon cayenne pepper
Mix it up really, really good to make sure all the seasonings
are well blended. I tossed it some after the addition of each
ingredient and then mixed at the end.
Separate mixture into 3 - 1 lb. portions and pack into the
bottom of 1 gallon food storage bags. Keep packing and
rolling to remove all air pockets and end up nice tight
uniform rolls. Leave rolled in bags and set in fridge overnight
or up to 24 hrs. (I did 20 hrs.)
(remove from bags before smoking)
Smoked with lump and hickory chunks in the 225* t0 250* range for
3 1/2 hrs. until center internal temp of 160*
Pat dry with paper towel to remove any excess surface oils, let cool
at room temp, refrigerate.
