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+--- Thread: Salami (/showthread.php?tid=282561)
Salami - trollinfool - 09-22-2006
This is a good one, you can use any game meat you prefer, or have from your last hunt. I'm making it with antelope this time around.
[center][font "Times New Roman"]salami[/font][/center]
[font "Times New Roman"]5 pounds ground meat (I prefer this with venison or antelope)[/font]
[font "Times New Roman"]5 teaspoons Mortons tender quick salt[/font]
[font "Times New Roman"]2-1/2 teaspoons mustard seed[/font]
[font "Times New Roman"]2-1/2 tablespoons coarse ground pepper[/font]
[font "Times New Roman"]2-1/2 tablespoons garlic salt[/font]
[font "Times New Roman"]1 tablespoon hickory smoked salt[/font]
[font "Times New Roman"]Mix in glass or plastic bowl and refrigerate[/font]
[font "Times New Roman"]On the first day and the second day take out and kneed by hand.[/font]
[font "Times New Roman"]On the third day kneed and form into about 5 rolls[/font]
[font "Times New Roman"]Place on rack in broiler pan.bake at 140 degrees for 5 hours[/font]
[font "Times New Roman"]Turn every 2 hours[/font]
For a little extra Flavor you can use your smoker.
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Re: [trollinfool] Salami - tubeN2 - 10-29-2015
I can already taste this one. The smoker really does add a good flavor too. They type of wood that one prefers will be the biggest asset. With the antelope that you described, I would probably smoke this batch with Mesquite.[cool][cool][cool]
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