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Need baked salami recipes
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<blockquote data-quote="Gumbo" data-source="post: 341078" data-attributes="member: 20861"><p><strong><span style="font-family: 'Verdana'">Dry-cured Beef Salami</span></strong></p><p><strong><span style="font-family: 'Verdana'"></span></strong></p><p><strong><span style="font-family: 'Verdana'">10 lbs - ground beef</span></strong></p><p><strong><span style="font-family: 'Verdana'">8 tbsp - salt</span></strong></p><p><strong><span style="font-family: 'Verdana'">4 tbsp - sugar</span></strong></p><p><strong><span style="font-family: 'Verdana'">2 tbsp - black pepper</span></strong></p><p><strong><span style="font-family: 'Verdana'">2 tbsp - mustard seed</span></strong></p><p><strong><span style="font-family: 'Verdana'">10 cloves - pressed garlic</span></strong></p><p><strong><span style="font-family: 'Verdana'">2 cups - red wine</span></strong></p><p><strong><span style="font-family: 'Verdana'"></span></strong></p><p><strong><span style="font-family: 'Verdana'">Combine all the ingredients and mix well.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Store in a 40° fridge for 48 hours.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Stuff into casings or roll into sticks.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Dry-cure in a fridge or cool place for 8 to 12 weeks.</span></strong></p><p> </p><p> </p><p> </p><p><strong><span style="font-family: 'Verdana'">Hard Salami</span></strong></p><p><strong><span style="font-family: 'Verdana'"></span></strong></p><p><strong><span style="font-family: 'Verdana'">10lbs - beef or game, 10% fat</span></strong></p><p><strong><span style="font-family: 'Verdana'">1/2 cup - salt</span></strong></p><p><strong><span style="font-family: 'Verdana'">2 tbsp - sugar</span></strong></p><p><strong><span style="font-family: 'Verdana'">2 tbsp - white pepper</span></strong></p><p><strong><span style="font-family: 'Verdana'">2 tsp - ground coriander</span></strong></p><p><strong><span style="font-family: 'Verdana'">1 tsp - nutmeg</span></strong></p><p><strong><span style="font-family: 'Verdana'">1 tsp - cardamon</span></strong></p><p><strong><span style="font-family: 'Verdana'">2 cups - white wine</span></strong></p><p><strong><span style="font-family: 'Verdana'"></span></strong></p><p><strong><span style="font-family: 'Verdana'">Meat should be cut into 1" pieces or ran thru a grinder with a kidney plate. </span></strong></p><p><strong><span style="font-family: 'Verdana'">Keep meat frosty.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Mix all ingredients with meat.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Grind thru a 3/16" plate.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Stuff into 2" to 3" protein-lined casings or just roll into a stick.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Store in 40° fridge for 48 hrs.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Cold smoke with 1 pan of sawdust.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Raise temp in smoker until internal temp of meat is 140°.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Chill sausage in ice water.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Cure sausage in fridge for 40 to 60 days.</span></strong></p><p> </p><p> </p><p> </p><p><strong><span style="font-family: 'Verdana'">Rytek Salami</span></strong></p><p><strong><span style="font-family: 'Verdana'"></span></strong></p><p><strong><span style="font-family: 'Verdana'">7 lb - Game meat</span></strong></p><p><strong><span style="font-family: 'Verdana'">3 lb - pork, 33% fat</span></strong></p><p><strong><span style="font-family: 'Verdana'">6 level tbsp - Morton's Tenderquick</span></strong></p><p><strong><span style="font-family: 'Verdana'">3 tbsp - salt</span></strong></p><p><strong><span style="font-family: 'Verdana'">½ cup - corn syrup</span></strong></p><p><strong><span style="font-family: 'Verdana'">2 tbsp - whole peppercorns</span></strong></p><p><strong><span style="font-family: 'Verdana'">1 tbsp - fine black pepper</span></strong></p><p><strong><span style="font-family: 'Verdana'">1 tbsp - garlic powder</span></strong></p><p><strong><span style="font-family: 'Verdana'">2 tbsp - cardamon</span></strong></p><p><strong><span style="font-family: 'Verdana'">2 cups - non-fat dry milk</span></strong></p><p><strong><span style="font-family: 'Verdana'">1 pint - cold water</span></strong></p><p><strong><span style="font-family: 'Verdana'"></span></strong></p><p><strong><span style="font-family: 'Verdana'"></span></strong></p><p><strong><span style="font-family: 'Verdana'">Meat should be cut into 1" pieces or ran thru a grinder with a kidney plate. </span></strong></p><p><strong><span style="font-family: 'Verdana'">Keep meat frosty.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Mix all ingredients with meat.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Grind thru a 3/16" or ¼" plate.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Stuff into casings.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Store in 40° fridge for 48 hrs.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Smoke or cook in oven until internal temp is 145°.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Shower with ice water until internal temp is 110°. </span></strong></p><p><strong><span style="font-family: 'Verdana'">Store in fridge for 4 weeks to dry.</span></strong></p><p> </p><p> </p><p> </p><p> </p><p><strong><span style="font-family: 'Verdana'">Summer Sausage 1969</span></strong></p><p><strong><span style="font-family: 'Verdana'">2 lbs - ground meat (fat 10% to 20%)</span></strong></p><p><strong><span style="font-family: 'Verdana'">2 level tbsp - Morton's Tenderquick cure</span></strong></p><p><strong><span style="font-family: 'Verdana'">1 tsp - sugar</span></strong></p><p><strong><span style="font-family: 'Verdana'">1/2 tsp - mustard seed</span></strong></p><p><strong><span style="font-family: 'Verdana'">1/4 tsp - garlic powder</span></strong></p><p><strong><span style="font-family: 'Verdana'">1 tsp - black pepper</span></strong></p><p><strong><span style="font-family: 'Verdana'">1/2 tsp - liquid smoke</span></strong></p><p><strong><span style="font-family: 'Verdana'">1 cup - water</span></strong></p><p><strong><span style="font-family: 'Verdana'"></span></strong></p><p><strong><span style="font-family: 'Verdana'">Mix all ingredients with ground meat</span></strong></p><p><strong><span style="font-family: 'Verdana'">Stuff into 3" casings or shape as desired</span></strong></p><p><strong><span style="font-family: 'Verdana'">Refrigerate for 48 hours</span></strong></p><p><strong><span style="font-family: 'Verdana'">Bake in oven 4 to 8 hours @ 225°F until internal temperature is 152°F</span></strong></p><p> </p><p> </p><p> </p><p><strong><span style="font-family: 'Verdana'">Jalapeño & Cheese Summer Sausage</span></strong></p><p><strong><span style="font-family: 'Verdana'"></span></strong></p><p><strong><span style="font-family: 'Verdana'">10 lbs - wild game</span></strong></p><p><strong><span style="font-family: 'Verdana'">6 lbs - pork butt</span></strong></p><p><strong><span style="font-family: 'Verdana'">16 oz - high-temp cheese</span></strong></p><p><strong><span style="font-family: 'Verdana'">16 tbsp - jalapeño granules</span></strong></p><p><strong><span style="font-family: 'Verdana'">6 level tbsp - Morton's Tenderquick</span></strong></p><p><strong><span style="font-family: 'Verdana'">4 tbsp - salt</span></strong></p><p><strong><span style="font-family: 'Verdana'">4 tbsp - dextrose or sugar</span></strong></p><p><strong><span style="font-family: 'Verdana'">3 tbsp - dry mustard</span></strong></p><p><strong><span style="font-family: 'Verdana'">3 tbsp - garlic powder</span></strong></p><p><strong><span style="font-family: 'Verdana'">3 cups - non-fat dry milk</span></strong></p><p><strong><span style="font-family: 'Verdana'">3 cups - ice water</span></strong></p><p><strong><span style="font-family: 'Verdana'"></span></strong></p><p><strong><span style="font-family: 'Verdana'">Wild game should be cut into 1" pieces or ran thru a grinder with a kidney plate.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Grind pork thru a 3/16" plate. </span></strong></p><p><strong><span style="font-family: 'Verdana'">Keep meat frosty.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Chill the high-temp cheese in freezer for an hour before mixing.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Mix all ingredients with the pork and game .</span></strong></p><p><strong><span style="font-family: 'Verdana'">Grind all thru a 3/8" plate.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Stuff into large diameter casings.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Store in 40° fridge for 48 hrs.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Smoke or cook in oven at less than 250° until internal temp is 152°.</span></strong></p><p><strong><span style="font-family: 'Verdana'">For plump sausage with tight casings, chill in ice water until internal temp is 100°.</span></strong></p><p> </p><p> </p><p> </p><p><strong><span style="font-family: 'Verdana'">Freezer-Burnt Summer Sausage</span></strong></p><p><strong><span style="font-family: 'Verdana'"></span></strong></p><p><strong><span style="font-family: 'Verdana'">20 lbs – wild game</span></strong></p><p><strong><span style="font-family: 'Verdana'">10 lbs – beef scraps (about 33% fat)</span></strong></p><p><strong><span style="font-family: 'Verdana'">30 level tbsp – Morton's Tenderquick cure</span></strong></p><p><strong><span style="font-family: 'Verdana'">15 tsp – sugar</span></strong></p><p><strong><span style="font-family: 'Verdana'">5 tbsp – cracked pepper</span></strong></p><p><strong><span style="font-family: 'Verdana'">5 tbsp – mustard seed</span></strong></p><p><strong><span style="font-family: 'Verdana'">3 tbsp – garlic powder</span></strong></p><p><strong><span style="font-family: 'Verdana'">3 tbsp – coriander</span></strong></p><p><strong><span style="font-family: 'Verdana'">2 tbsp – caraway seed</span></strong></p><p><strong><span style="font-family: 'Verdana'">2 tbsp - paprika</span></strong></p><p><strong><span style="font-family: 'Verdana'">1 tbsp – cayenne</span></strong></p><p><strong><span style="font-family: 'Verdana'">1 tbsp – marjoram</span></strong></p><p><strong><span style="font-family: 'Verdana'">1 tbsp – onion powder</span></strong></p><p><strong><span style="font-family: 'Verdana'">2 cups – non-fat dry milk</span></strong></p><p><strong><span style="font-family: 'Verdana'">1 quart – ice water</span></strong><span style="font-family: 'Verdana'"></span></p><p><span style="font-family: 'Verdana'"></span></p><p><span style="font-family: 'Verdana'"></span></p><p><span style="font-family: 'Verdana'"><strong>Meat should be cut into 1" pieces or ran thru a grinder with a kidney plate. </strong></span></p><p><span style="font-family: 'Verdana'"><strong>Keep meat frosty.</strong></span></p><p><span style="font-family: 'Verdana'"><strong>Mix all ingredients with meat.</strong></span></p><p><span style="font-family: 'Verdana'"><strong>Grind thru a 3/16" or ¼" plate.</strong></span></p><p><span style="font-family: 'Verdana'"><strong>Stuff into casings.</strong></span></p><p><span style="font-family: 'Verdana'"><strong>Store in 40° fridge for 48 hrs.</strong></span></p><p><span style="font-family: 'Verdana'"><strong>Smoke or cook in oven until internal temp is 152°.</strong></span></p><p> </p><p> </p><p> </p><p><strong><span style="font-family: 'Verdana'">Elknecko</span></strong></p><p><strong><span style="font-family: 'Verdana'"></span></strong></p><p><strong><span style="font-family: 'Verdana'">20 lb - Elk neck meat</span></strong></p><p><strong><span style="font-family: 'Verdana'">10 lb - beef scraps, 30% fat</span></strong></p><p><strong><span style="font-family: 'Verdana'">20 level tbsp - Morton's Tenderquick</span></strong></p><p><strong><span style="font-family: 'Verdana'">8 tbsp - salt</span></strong></p><p><strong><span style="font-family: 'Verdana'">6 tbsp - sugar</span></strong></p><p><strong><span style="font-family: 'Verdana'">4 tbsp - whole peppercorns</span></strong></p><p><strong><span style="font-family: 'Verdana'">2 tbsp - fine black pepper</span></strong></p><p><strong><span style="font-family: 'Verdana'">3 tbsp - garlic powder</span></strong></p><p><strong><span style="font-family: 'Verdana'">2 tbsp - dry mustard </span></strong></p><p><strong><span style="font-family: 'Verdana'">1 tbsp - onion powder</span></strong></p><p><strong><span style="font-family: 'Verdana'">1 tbsp - cardamon</span></strong></p><p><strong><span style="font-family: 'Verdana'">2 cups - non-fat dry milk</span></strong></p><p><strong><span style="font-family: 'Verdana'">1 quart - cold water</span></strong></p><p><strong><span style="font-family: 'Verdana'"></span></strong></p><p><strong><span style="font-family: 'Verdana'"></span></strong></p><p><strong><span style="font-family: 'Verdana'">Meat should be cut into 1" pieces or ran thru a grinder with a kidney plate. </span></strong></p><p><strong><span style="font-family: 'Verdana'">Keep meat frosty.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Mix all ingredients with meat.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Grind thru a 3/16" or ¼" plate.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Stuff into casings.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Store in 40° fridge for 48 hrs.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Smoke or cook in oven until internal temp is 152°.</span></strong></p><p> </p><p> </p><p> </p><p><strong><span style="font-family: 'Verdana'">Slim Jims</span></strong></p><p><strong><span style="font-family: 'Verdana'"></span></strong></p><p><strong><span style="font-family: 'Verdana'">10lbs - pork butts (front shoulder)</span></strong></p><p><strong><span style="font-family: 'Verdana'">6 level tbsp - Morton's Tenderquick</span></strong></p><p><strong><span style="font-family: 'Verdana'">3 tbsp - salt</span></strong></p><p><strong><span style="font-family: 'Verdana'">3 tbsp - corn syrup</span></strong></p><p><strong><span style="font-family: 'Verdana'">3 tbsp - fine ground black pepper</span></strong></p><p><strong><span style="font-family: 'Verdana'">1 tbsp - ground caraway</span></strong></p><p><strong><span style="font-family: 'Verdana'">1 tbsp - nutmeg</span></strong></p><p><strong><span style="font-family: 'Verdana'">1 tbsp -garlic powder</span></strong></p><p><strong><span style="font-family: 'Verdana'">2 cups - ice water</span></strong></p><p><strong><span style="font-family: 'Verdana'"></span></strong></p><p><strong><span style="font-family: 'Verdana'">Meat should be cut into 1" pieces or ran thru a grinder with a kidney plate. </span></strong></p><p><strong><span style="font-family: 'Verdana'">Keep meat frosty.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Mix all ingredients with meat.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Grind thru a 1/8" or 3/16" plate.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Stuff into 24" long 18mm to 22mm collagen casings.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Store in 40° fridge for 48 hrs.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Smoke or cook in oven until internal temp is 152°.</span></strong></p><p> </p><p> </p><p> </p><p><strong><span style="font-family: 'Verdana'">Holiday Mettwurst</span></strong></p><p><strong><span style="font-family: 'Verdana'"></span></strong></p><p><strong><span style="font-family: 'Verdana'">6 lbs - wild game</span></strong></p><p><strong><span style="font-family: 'Verdana'">4 lbs - certified** pork butts (front shoulder)</span></strong></p><p><strong><span style="font-family: 'Verdana'">2 level tsp - Prague Powder #1</span></strong></p><p><strong><span style="font-family: 'Verdana'">6 tbsp - salt</span></strong></p><p><strong><span style="font-family: 'Verdana'">4 tbsp - dextrose</span></strong></p><p><strong><span style="font-family: 'Verdana'">2 tbsp - nutmeg</span></strong></p><p><strong><span style="font-family: 'Verdana'">1 tbsp - allspice</span></strong></p><p><strong><span style="font-family: 'Verdana'">1 tbsp - white pepper</span></strong></p><p><strong><span style="font-family: 'Verdana'">2 tsp - mustard seed</span></strong></p><p><strong><span style="font-family: 'Verdana'">1 tsp - ground celery</span></strong></p><p><strong><span style="font-family: 'Verdana'">1 tsp - coriander</span></strong></p><p><strong><span style="font-family: 'Verdana'">1 tsp - ground marjoram </span></strong></p><p><strong><span style="font-family: 'Verdana'">1/2 tsp - ground caraway</span></strong></p><p><strong><span style="font-family: 'Verdana'">2 cups - ice water</span></strong></p><p><strong><span style="font-family: 'Verdana'"></span></strong></p><p><strong><span style="font-family: 'Verdana'">Meat should be cut into 1" pieces or ran thru a grinder with a kidney plate. </span></strong></p><p><strong><span style="font-family: 'Verdana'">Keep meat frosty.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Mix all ingredients with meat.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Grind thru a 1/8" or 3/16" plate.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Stuff into 18" long beef rounds or 43mm to 48mm hog casings.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Store in 40° fridge for 48 hrs.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Apply heavy smoke @ 100°F for 8 hours</span></strong></p><p><strong><span style="font-family: 'Verdana'">Store in 40° fridge for 14 days.</span></strong></p><p> </p><p> </p><p> </p><p><strong><span style="font-family: 'Verdana'">Old Fashioned Loaf</span></strong></p><p><strong><span style="font-family: 'Verdana'"></span></strong></p><p><strong><span style="font-family: 'Verdana'">5 lbs - wild game</span></strong></p><p><strong><span style="font-family: 'Verdana'">2.5 lbs - pork</span></strong></p><p><strong><span style="font-family: 'Verdana'">2.5 lbs - beef </span></strong></p><p><strong><span style="font-family: 'Verdana'">6 tbsp – corn syrup</span></strong></p><p><strong><span style="font-family: 'Verdana'">6 level tbsp – Morton's Tenderquick</span></strong></p><p><strong><span style="font-family: 'Verdana'">2 tbsp - salt</span></strong></p><p><strong><span style="font-family: 'Verdana'">4 tbsp – onion powder</span></strong></p><p><strong><span style="font-family: 'Verdana'">1 tbsp - white pepper</span></strong></p><p><strong><span style="font-family: 'Verdana'">1 tbsp - ground celery</span></strong></p><p><strong><span style="font-family: 'Verdana'">1 tbsp – coriander</span></strong></p><p><strong><span style="font-family: 'Verdana'">2 cups - non-fat dry milk</span></strong></p><p><strong><span style="font-family: 'Verdana'">4 cups - ice water</span></strong></p><p><strong><span style="font-family: 'Verdana'">1/4 cup – coarse black pepper</span></strong></p><p><strong><span style="font-family: 'Verdana'"></span></strong></p><p><strong><span style="font-family: 'Verdana'">Remember the fat content of the sausage should be around 10%.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Meat should be cut into 1" pieces or ran thru a grinder with a kidney plate.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Keep meat frosty.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Mix non-fat dry milk with one-half of the water.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Mix ingredients thoroughly with the remaining one-half of the water.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Mix all thoroughly with cold, frosty meat.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Grind thru a 1/8" or 3/16" plate.</span></strong></p><p><strong><span style="font-family: 'Verdana'"></span></strong></p><p><strong><span style="font-family: 'Verdana'">Pack the seasoned meat tightly, avoiding air pockets, into bread pans.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Sprinkle top of sausage loaf with coarse black pepper.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Or:</span></strong></p><p><strong><span style="font-family: 'Verdana'">Roll meat into 3" diameter x 16" long sticks</span></strong></p><p><strong><span style="font-family: 'Verdana'">Sprinkle or roll black pepper onto outside of sausage stick.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Store in 40° fridge for 48 hours to cure before cooking.</span></strong></p><p><strong><span style="font-family: 'Verdana'"></span></strong></p><p><strong><span style="font-family: 'Verdana'">Cook slowly in 200° oven until internal temperature of meat is 152°.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Store in 40° fridge for 24 hours before eating.</span></strong></p><p> </p><p> </p><p> </p><p><strong><span style="font-family: 'Verdana'">Pepperoni #1</span></strong></p><p><strong><span style="font-family: 'Verdana'"></span></strong></p><p><strong><span style="font-family: 'Verdana'">6 lbs - wild game</span></strong></p><p><strong><span style="font-family: 'Verdana'">4 lbs - lean beef</span></strong></p><p><strong><span style="font-family: 'Verdana'">8 tbsp - salt</span></strong></p><p><strong><span style="font-family: 'Verdana'">2 tbsp - sugar</span></strong></p><p><strong><span style="font-family: 'Verdana'">2 tbsp - crushed fennel seed</span></strong></p><p><strong><span style="font-family: 'Verdana'">1 tbsp - whole anise seed</span></strong></p><p><strong><span style="font-family: 'Verdana'">2 tbsp - paprika</span></strong></p><p><strong><span style="font-family: 'Verdana'">1 tbsp - crushed hot red peppers</span></strong></p><p><strong><span style="font-family: 'Verdana'">1 cup - red wine</span></strong></p><p><strong><span style="font-family: 'Verdana'"></span></strong></p><p><strong><span style="font-family: 'Verdana'">Game should be cut into 1" pieces or ran thru a grinder with a kidney plate.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Ground beef is OK, but be sure to mix it with the ingredients and then run it thru the grinder with the game.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Combine all ingredients with frosty meat. Mix well.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Grind thru 3/16" plate.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Stuff tightly into 1" to 2" natural casings or protein-lined synthetic casings.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Cure in fridge for 6 to 10 weeks.</span></strong></p><p> </p><p> </p><p> </p><p><strong><span style="font-family: 'Verdana'">Pepperoni #2</span></strong></p><p><strong><span style="font-family: 'Verdana'"></span></strong></p><p><strong><span style="font-family: 'Verdana'">10 lbs - lean beef or game</span></strong></p><p><strong><span style="font-family: 'Verdana'">6 level tbsp - Morton's Tenderquick</span></strong></p><p><strong><span style="font-family: 'Verdana'">4 tbsp - salt</span></strong></p><p><strong><span style="font-family: 'Verdana'">2 tbsp - dextrose</span></strong></p><p><strong><span style="font-family: 'Verdana'">2 tbsp - corn syrup</span></strong></p><p><strong><span style="font-family: 'Verdana'">1 tbsp - cayenne powder</span></strong></p><p><strong><span style="font-family: 'Verdana'">2 tsp - crushed fennel seed</span></strong></p><p><strong><span style="font-family: 'Verdana'">2 tsp - crushed anise seed</span></strong></p><p><strong><span style="font-family: 'Verdana'">1 tsp - allspice</span></strong></p><p><strong><span style="font-family: 'Verdana'">1 cup - non-fat dry milk</span></strong></p><p><strong><span style="font-family: 'Verdana'">1 pint - cold water</span></strong></p><p><strong><span style="font-family: 'Verdana'"></span></strong></p><p><strong><span style="font-family: 'Verdana'">Meat should be cut into 1" pieces or ran thru a grinder with a kidney plate. </span></strong></p><p><strong><span style="font-family: 'Verdana'">Mix all ingredients with meat.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Grind thru a 3/16" or ¼" plate.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Stuff into casings up to 1 1/2" in diameter.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Store in 40° fridge for 48 hrs.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Cook in oven until internal temp is 145°.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Shower or soak in ice water until internal temp is 95°.</span></strong></p><p><strong><span style="font-family: 'Verdana'">Return to 40° fridge for 2 or 3 days before using.</span></strong></p></blockquote><p></p>
[QUOTE="Gumbo, post: 341078, member: 20861"] [B][FONT=Verdana]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.[/FONT][/B] [B][FONT=Verdana] [/FONT][/B] [B][FONT=Verdana] [/FONT][/B] [B][FONT=Verdana] [/FONT][/B] [B][FONT=Verdana]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.[/FONT][/B] [B][FONT=Verdana] [/FONT][/B] [B][FONT=Verdana] [/FONT][/B] [B][FONT=Verdana] [/FONT][/B] [B][FONT=Verdana]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.[/FONT][/B] [B][FONT=Verdana] [/FONT][/B] [B][FONT=Verdana] [/FONT][/B] [B][FONT=Verdana] [/FONT][/B] [B][FONT=Verdana] [/FONT][/B] [B][FONT=Verdana]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[/FONT][/B] [B][FONT=Verdana] [/FONT][/B] [B][FONT=Verdana] [/FONT][/B] [B][FONT=Verdana] [/FONT][/B] [B][FONT=Verdana]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°.[/FONT][/B] [B][FONT=Verdana] [/FONT][/B] [B][FONT=Verdana] [/FONT][/B] [B][FONT=Verdana] [/FONT][/B] [B][FONT=Verdana]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[/FONT][/B][FONT=Verdana] [B]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°.[/B][/FONT] [B][FONT=Verdana] [/FONT][/B] [B][FONT=Verdana] [/FONT][/B] [B][FONT=Verdana] [/FONT][/B] [B][FONT=Verdana]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°.[/FONT][/B] [B][FONT=Verdana] [/FONT][/B] [B][FONT=Verdana] [/FONT][/B] [B][FONT=Verdana] [/FONT][/B] [B][FONT=Verdana]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°.[/FONT][/B] [B][FONT=Verdana] [/FONT][/B] [B][FONT=Verdana] [/FONT][/B] [B][FONT=Verdana] [/FONT][/B] [B][FONT=Verdana]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.[/FONT][/B] [B][FONT=Verdana] [/FONT][/B] [B][FONT=Verdana] [/FONT][/B] [B][FONT=Verdana] [/FONT][/B] [B][FONT=Verdana]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.[/FONT][/B] [B][FONT=Verdana] [/FONT][/B] [B][FONT=Verdana] [/FONT][/B] [B][FONT=Verdana] [/FONT][/B] [B][FONT=Verdana]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.[/FONT][/B] [B][FONT=Verdana] [/FONT][/B] [B][FONT=Verdana] [/FONT][/B] [B][FONT=Verdana] [/FONT][/B] [B][FONT=Verdana]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.[/FONT][/B] [/QUOTE]
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