Need baked salami recipes

[RockyMtnMT]

I have 7mms salami recipe, but would like others. I want to bake it in loaves for freezing and slicing for sandwiches. The goal is to make lunch meat. We want to make small samples to try. Then pick the one we like best and make a couple hundred pounds.

Anyone who wants to share, would be appreciated.

Steve

 

[loaders_loft]

Recipes : Butcher & Packer

butcher packer has all the spices and supplies too.

 

[Ridge Runner]

watched a friend make his, he cooked his in a crockpot of water till it hit 155°, (he had a temp probe in one roll). He said it didn't dry out in the freezer nearly as fast as baking.
RR

 

[loaders_loft]

not exactly salami, but I did make summer sausage with a 50/50 mix of wild hog and antelope. The hog meat had plenty of fat but less than domestic ground pork.

I bought the 10# summer sausage kit at Bass Pro shop and followed the directions (mostly) with the following adjustments.

I added a big heaping tablespoon of cayenne and the same amount of marjarom, plus 2 heaping tablespoons of crushed fresh garlic.

After stuffing the 10 fibrous casings, I smoked them with alder for 2-3 hours, rotating twice, then finished them in the oven at 200F for an hour, 250 for an hour and 300 for about 20 minutes to achieve 165F in each sausage, rotating every 30 minutes.

Once they cooled, I vacuum sealed each one individually (helps even out the flavor and moisture level), refrigerated 1 day then froze all for storage.

The reviews have been fantastic by all who sampled them. I'm serving it at all the holiday parties and potlucks this year, sliced with cheese, crackers & dijon mustard.

I will be making more soon! With a slightly larger diameter casing from butcherpacker, and sliced thin on a meat slicer, it would be pretty similar to salami.

 

[loaders_loft]

made another 15 Lbs of summer sausage last Saturday; the first 10 Lb batch was already dwindling. This batch used larger casings, close to 3" diameter, and 2 Lbs each.

We smoked these 4 hours and baked as stated above. The longer smoking was good for the thicker sausages.

 

[Gumbo]

Dry-cured Beef Salami

10 lbs - ground beef
8 tbsp - salt
4 tbsp - sugar
2 tbsp - black pepper
2 tbsp - mustard seed
10 cloves - pressed garlic
2 cups - red wine

Combine all the ingredients and mix well.
Store in a 40° fridge for 48 hours.
Stuff into casings or roll into sticks.
Dry-cure in a fridge or cool place for 8 to 12 weeks.



Hard Salami

10lbs - beef or game, 10% fat
1/2 cup - salt
2 tbsp - sugar
2 tbsp - white pepper
2 tsp - ground coriander
1 tsp - nutmeg
1 tsp - cardamon
2 cups - white wine

Meat should be cut into 1" pieces or ran thru a grinder with a kidney plate.
Keep meat frosty.
Mix all ingredients with meat.
Grind thru a 3/16" plate.
Stuff into 2" to 3" protein-lined casings or just roll into a stick.
Store in 40° fridge for 48 hrs.
Cold smoke with 1 pan of sawdust.
Raise temp in smoker until internal temp of meat is 140°.
Chill sausage in ice water.
Cure sausage in fridge for 40 to 60 days.



Rytek Salami

7 lb - Game meat
3 lb - pork, 33% fat
6 level tbsp - Morton's Tenderquick
3 tbsp - salt
½ cup - corn syrup
2 tbsp - whole peppercorns
1 tbsp - fine black pepper
1 tbsp - garlic powder
2 tbsp - cardamon
2 cups - non-fat dry milk
1 pint - cold water


Meat should be cut into 1" pieces or ran thru a grinder with a kidney plate.
Keep meat frosty.
Mix all ingredients with meat.
Grind thru a 3/16" or ¼" plate.
Stuff into casings.
Store in 40° fridge for 48 hrs.
Smoke or cook in oven until internal temp is 145°.
Shower with ice water until internal temp is 110°.
Store in fridge for 4 weeks to dry.




Summer Sausage 1969
2 lbs - ground meat (fat 10% to 20%)
2 level tbsp - Morton's Tenderquick cure
1 tsp - sugar
1/2 tsp - mustard seed
1/4 tsp - garlic powder
1 tsp - black pepper
1/2 tsp - liquid smoke
1 cup - water

Mix all ingredients with ground meat
Stuff into 3" casings or shape as desired
Refrigerate for 48 hours
Bake in oven 4 to 8 hours @ 225°F until internal temperature is 152°F



Jalapeño & Cheese Summer Sausage

10 lbs - wild game
6 lbs - pork butt
16 oz - high-temp cheese
16 tbsp - jalapeño granules
6 level tbsp - Morton's Tenderquick
4 tbsp - salt
4 tbsp - dextrose or sugar
3 tbsp - dry mustard
3 tbsp - garlic powder
3 cups - non-fat dry milk
3 cups - ice water

Wild game should be cut into 1" pieces or ran thru a grinder with a kidney plate.
Grind pork thru a 3/16" plate.
Keep meat frosty.
Chill the high-temp cheese in freezer for an hour before mixing.
Mix all ingredients with the pork and game .
Grind all thru a 3/8" plate.
Stuff into large diameter casings.
Store in 40° fridge for 48 hrs.
Smoke or cook in oven at less than 250° until internal temp is 152°.
For plump sausage with tight casings, chill in ice water until internal temp is 100°.



Freezer-Burnt Summer Sausage

20 lbs – wild game
10 lbs – beef scraps (about 33% fat)
30 level tbsp – Morton's Tenderquick cure
15 tsp – sugar
5 tbsp – cracked pepper
5 tbsp – mustard seed
3 tbsp – garlic powder
3 tbsp – coriander
2 tbsp – caraway seed
2 tbsp - paprika
1 tbsp – cayenne
1 tbsp – marjoram
1 tbsp – onion powder
2 cups – non-fat dry milk
1 quart – ice water


Meat should be cut into 1" pieces or ran thru a grinder with a kidney plate.
Keep meat frosty.
Mix all ingredients with meat.
Grind thru a 3/16" or ¼" plate.
Stuff into casings.
Store in 40° fridge for 48 hrs.
Smoke or cook in oven until internal temp is 152°.



Elknecko

20 lb - Elk neck meat
10 lb - beef scraps, 30% fat
20 level tbsp - Morton's Tenderquick
8 tbsp - salt
6 tbsp - sugar
4 tbsp - whole peppercorns
2 tbsp - fine black pepper
3 tbsp - garlic powder
2 tbsp - dry mustard
1 tbsp - onion powder
1 tbsp - cardamon
2 cups - non-fat dry milk
1 quart - cold water


Meat should be cut into 1" pieces or ran thru a grinder with a kidney plate.
Keep meat frosty.
Mix all ingredients with meat.
Grind thru a 3/16" or ¼" plate.
Stuff into casings.
Store in 40° fridge for 48 hrs.
Smoke or cook in oven until internal temp is 152°.



Slim Jims

10lbs - pork butts (front shoulder)
6 level tbsp - Morton's Tenderquick
3 tbsp - salt
3 tbsp - corn syrup
3 tbsp - fine ground black pepper
1 tbsp - ground caraway
1 tbsp - nutmeg
1 tbsp -garlic powder
2 cups - ice water

Meat should be cut into 1" pieces or ran thru a grinder with a kidney plate.
Keep meat frosty.
Mix all ingredients with meat.
Grind thru a 1/8" or 3/16" plate.
Stuff into 24" long 18mm to 22mm collagen casings.
Store in 40° fridge for 48 hrs.
Smoke or cook in oven until internal temp is 152°.



Holiday Mettwurst

6 lbs - wild game
4 lbs - certified** pork butts (front shoulder)
2 level tsp - Prague Powder #1
6 tbsp - salt
4 tbsp - dextrose
2 tbsp - nutmeg
1 tbsp - allspice
1 tbsp - white pepper
2 tsp - mustard seed
1 tsp - ground celery
1 tsp - coriander
1 tsp - ground marjoram
1/2 tsp - ground caraway
2 cups - ice water

Meat should be cut into 1" pieces or ran thru a grinder with a kidney plate.
Keep meat frosty.
Mix all ingredients with meat.
Grind thru a 1/8" or 3/16" plate.
Stuff into 18" long beef rounds or 43mm to 48mm hog casings.
Store in 40° fridge for 48 hrs.
Apply heavy smoke @ 100°F for 8 hours
Store in 40° fridge for 14 days.



Old Fashioned Loaf

5 lbs - wild game
2.5 lbs - pork
2.5 lbs - beef
6 tbsp – corn syrup
6 level tbsp – Morton's Tenderquick
2 tbsp - salt
4 tbsp – onion powder
1 tbsp - white pepper
1 tbsp - ground celery
1 tbsp – coriander
2 cups - non-fat dry milk
4 cups - ice water
1/4 cup – coarse black pepper

Remember the fat content of the sausage should be around 10%.
Meat should be cut into 1" pieces or ran thru a grinder with a kidney plate.
Keep meat frosty.
Mix non-fat dry milk with one-half of the water.
Mix ingredients thoroughly with the remaining one-half of the water.
Mix all thoroughly with cold, frosty meat.
Grind thru a 1/8" or 3/16" plate.

Pack the seasoned meat tightly, avoiding air pockets, into bread pans.
Sprinkle top of sausage loaf with coarse black pepper.
Or:
Roll meat into 3" diameter x 16" long sticks
Sprinkle or roll black pepper onto outside of sausage stick.
Store in 40° fridge for 48 hours to cure before cooking.

Cook slowly in 200° oven until internal temperature of meat is 152°.
Store in 40° fridge for 24 hours before eating.



Pepperoni #1

6 lbs - wild game
4 lbs - lean beef
8 tbsp - salt
2 tbsp - sugar
2 tbsp - crushed fennel seed
1 tbsp - whole anise seed
2 tbsp - paprika
1 tbsp - crushed hot red peppers
1 cup - red wine

Game should be cut into 1" pieces or ran thru a grinder with a kidney plate.
Ground beef is OK, but be sure to mix it with the ingredients and then run it thru the grinder with the game.
Combine all ingredients with frosty meat. Mix well.
Grind thru 3/16" plate.
Stuff tightly into 1" to 2" natural casings or protein-lined synthetic casings.
Cure in fridge for 6 to 10 weeks.



Pepperoni #2

10 lbs - lean beef or game
6 level tbsp - Morton's Tenderquick
4 tbsp - salt
2 tbsp - dextrose
2 tbsp - corn syrup
1 tbsp - cayenne powder
2 tsp - crushed fennel seed
2 tsp - crushed anise seed
1 tsp - allspice
1 cup - non-fat dry milk
1 pint - cold water

Meat should be cut into 1" pieces or ran thru a grinder with a kidney plate.
Mix all ingredients with meat.
Grind thru a 3/16" or ¼" plate.
Stuff into casings up to 1 1/2" in diameter.
Store in 40° fridge for 48 hrs.
Cook in oven until internal temp is 145°.
Shower or soak in ice water until internal temp is 95°.
Return to 40° fridge for 2 or 3 days before using.

 

[RockyMtnMT]

Thank you for all the replies. We have been going to town baking meat. So far we have done 100#'s. We will try some of these as well.

Steve