if you do mustard seed , peppercorn, fennel, anis. paprika. it come out really awesome also. but if you do it just like you just did with PORK A lion, it comes out like spam, sept better! fried like bacon or you can just eat it like the salami. sometimes I cut the quick cure down and do the refrigerator cure where you put it in a big zip lock and kneed it every day for a few days and then wrap it and cook. if you do it that way you can make a round roll and wrap it tight in foil round. then cook it on a cookie sheet ( one side will get a little flat if you don't roll it ever so often, i cook it low and slow for a few hours. so that internal temp gets up to like 175 180. it sets up better like that. super awesome video! My Mom taught me these things in the 70's, she had a round glass open ended tube ( both ends open) it was 6" diameter. it made perfect round salami. I haven't ever had good luck with that liquid smoke so i just quit doing that, I mean, it;s real easy to over power it and ruin everything, I am bad about that. I was surprised when you said lean, with the hamburger I use the fattiest i can find! LOL for real and cooking it low and slow like I said when it cools down it has those gnarly white spots. The pork loin spam type though is lean. I have not done this in almost a year just came across this video here and got me all charged up again! :0) thanks!
Hello luv. I was just going to let you know that the fence on your meat slicer bends quite a bit when you push the meat against it, then slide to cut. That is why you get thick slices, or wedge shape slices. Mine is doing this too. I am going to do something to secure the fence so it will not flex when pushing the meat against it. I like my slices to be almost see through. It has to remain adjustable, but secure. Thanks for the recipe. I cannot wait to try it!
I love that you showed this! Yes please bring us along for the old recipes. Some of them are tried and true and taste the best because yes we know what's in them. My aunt was the cookie maker in my mothers family. She made all her cookies from scratch. so tasty. I asked her to write down the recipes then forgot that I had asked her, and one day she handed me a pad of writing paper with about 15 cookie recipes in it in her own handwriting. She has been gone for many years now. I so appreciate that I have them. a keepsake for me for sure. I look forward to what you will show us next. Thank you for taking the time to film all of this for us. Very much appreciated!
I've made this recipe many times, except mine called for a tsp of mustard seeds. I love to cook it in pattys right away after mixing it. This is wonderful with pancakes or waffles. Love your show!
I used to make that too & haven't for a long time. I always made it in little rolls like summer sausage. I loved how your meat slicer cut it so thin. I definitely need to try to make this! Thanks for the reminder to make this again. I'm looking fwd to the old recipes!
Morton's Tender Quick is not available in Canada. I will have to see what I can do to amend the recipe for the nitrites that are available here. But I like this. One of the few beef sausage recipes I have seen so far. Thank you.
Looking forward to these “scratch” recipes, Barb! This looks simple and delicious! As soon as school is out, Caroline and I are going to make some homemade salami! Thanks for sharing!
thank you so much for this recipe. I'm trying to use as much as I can of our own meat. Lunch meat is one of the things I can't stop my husband purchasing.
Oh thank you for reminding me of this recipe. I made this year's ago also and totally forgot about it. I struggle with new ideas for field lunches so this goes on my list and a good way to use up that hamburger in the freezer. I always enjoy your videos.
I really miss not having venison anymore. When our boys were home, there were years, when we'd process 4 deer. Each of our boys & The Old Farmer would get a deer & we learned to process it ourselves. I preferred our own processed over what the local meat packer's way of doing it.
Wow I've never seen this before and will definitely try this out. I am also going to send this to my daughter in law so she can subscribe and try your recipes. I just love these old recipes. Thank you for sharing.
Thank you so much for this recipe. It is good knowing about the Tender Quick. A supermarket where I once lived made and sold a lunchmeat that tasted like meatloaf. I have craved this over the years and may try and adapt this recipe to that end, as well as your salami. Thinking of using a short Pullman bread pan to form and bake these in as I buy hamburger by the 3 or 5 lb. chub and it likely won't fit in a regular loaf pan. Would you increase the time should I use the bigger pan? Your recipes are keepers!
I've doubled the recipe, but used 2 loaf pans. I'm sure about the time, but it won't hurt anything to cook it a bit longer. I think I ended up cooking this batch for 15-20 mins longer, since I was outside working. And forgot haha
You needed to check it with a meet thermometer after it was done. Curious what temperature was achieved after baking . Going to make this as soon as I can find some good ground beef.
Farmers are selling their homegrown hamburger for $5/#. MUCH better than what you get in the store. I checked our local grocery store, the 80/20 was around $3.50
You are the hardest working person I've ever met! Salami looks good! I'm surprised there aren't any "special" spices for salami. Just everyday spices most of us have. Except the tender salt thingy. I forgot already what you called it. I would actually make this, but I don't have an electric slicer and wouldn't want to screw it up slicing by hand. What do you think? It needs to be thin-ish, right?
the Meat Tenderizer is Morton's Tender Quick. It's right by the salt, in the grocery store. I've made it many times and was to lazy to get my meat slicer LOL I just slice it as thin as I can. It was good that way. Actually was able to get it about the same thickness as the thicker slices
My only issue is the curing salts are unhealthy, dangerous! They contain sugar, both sodium nitrate and sodium nitrite, curing agents that also contribute to development of color and flavor; and propylene glycol to keep the mixture uniform. The reason why we end up with autoimmunes!
