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Smoked Hamburger Salami - Three Versions

  • 1serving

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsSelenium, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1**

  3. 1 1/2 teaspoons onion powder

  4. 2 1/2 tablespoons pepper -- black, peppercorns

  5. 2 tablespoons mustard seed -- whole

  6. 3 tablespoons wine -- dry red

  7. 2**

  8. 4 tablespoons wine -- white, dry

  9. 1 1/2 teaspoons garlic powder

  10. 2 1/2 tablespoons chili powder

  11. 1 1/4 teaspoons cumin -- ground

  12. **SALAMI

  13. 3**

  14. 5 pounds hamburger

  15. 5 teaspoons curing salt**

  16. 3 tablespoons wine -- dry, red

  17. 1 1/4 teaspoons garlic powder

  18. 2 1/4 tablespoons mustard seed -- whole

  19. 1 1/2 tablespoons basil -- ground

  20. 1 1/2 tablespoons oregano -- ground

  21. 3/4 cup Parmesan cheese

  22. 2 tablespoons sugar -- brown

Instructions Jump to Ingredients ↑

  1. Mix all ingredients thoroughly then cover and chill 24 hours or more. Divide into 4 portions. Roll portions into 2 1/3"-3" 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).

  2. 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.

  3. 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.

  4. ** Curing Salt (VERY IMPORTANT) Use only 'Tender Quick' or 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. You may purchase prepared curing salts sold by Mortons, Lowry's and other companies. Check in your local supermarket near where they have the salt... Other sources would be butcher shops, wine stores and feed sto

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