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Salami

 
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  #1  
Old 09-25-2010, 12:38 PM
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Join Date: Mar 2008
Location: Sidney, Tx
Posts: 36
Salami

Has anyone ever made any sandwich meat sized salami. I have been making german and summer sausage, but this year I would like to try some salami. I'm thinking of using bologna casing. Any suggestions/recipes/experiences would be appreciated.
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  #2  
Old 09-25-2010, 03:31 PM
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Join Date: Feb 2007
Location: Central Illinois
Posts: 901
Re: Salami

I make two different kinds that my family loves. I use Excalibur brand seasonings for both, Imitation Bacon and Willi Snack Stick seasonings. The bacon seasoning actually tastes like ham or Canadian bacon.

I press both into 4" casings, smoke, then slice real thin (around 1/16th inch), then vacuum pack.

The Canadian Bacon makes a great breakfast sandwich on an English Muffin with a slice of cheese.

Midwestern Research handles both the seasonings and the 4" casings. You can find them with a Google search.
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Old 09-25-2010, 05:13 PM
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Location: Sidney, Tx
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Re: Salami

Thanks 7mm. I read through your post from last year. What percentage of fat do you use in your salami?
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Old 09-25-2010, 05:34 PM
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Re: Salami

I use whole pork loin to mix with mine. I use 20% pork loin on the salami (Willie's Snack Stick) and 30% on the Canadian Bacon (Imitation Bacon).
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  #5  
Old 09-25-2010, 06:16 PM
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Location: Sidney, Tx
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Re: Salami

Ok, sounds good. Thanks for your help. i'm hoping it will be a good year. I need to make german sausage, summer sausage, salami, burger and breakfast sausage, so the deer better be there when season starts!
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