Summer Sausage
This one is sure to be a
hit at home, school or office. Most people who try it won't believe
how simple the recipe really is. TIP: If using ground beef, do not
use extra lean. Buy the cheap stuff found in those plastic rolls,
preferrably on sale!
2 LB Ground Beef (or Venison)
1-1/2 TSP Liquid Smoke
1 CUP Water
1 TBLS Mustard Seed
1/2 TSP Onion Powder
1/8 TSP Garlic Powder
3 TBLS Morton's Tender Quick
1/8 TSP each of Black, White
or Red Pepper (Optional)
Combine ingredients except for ground meat in a large bowl. Add meat and mix thoroughly. Cover with plastic wrap and refrigerate for 24 hours.
Mix again. Shape into
desired sizes (about 1 LB), roll out to about 8-12" long and place on aluminum
foil (shiny side towards meat). Roll meat and foil to a uniform diameter.
With a fork, poke holes in bottom of rolls to allow drainage, place on
a wire rack over a large pan to catch drippings and cook in preheated oven
for 1hour, 15 minutes at 325 degrees. Remove foil and cook for an
additional 30 minutes, turning the sausage over once at 15 minutes.
Allow to cool and store in refrigerator.
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Salami
4 lbs ground beef or venison
(with equal part ground beef)
1 t garlic powder
1 t onion powder
1 t ground cumin
2 t chile powder
2 t crushed dry red pepper
5 t salt
2 T mustard seed
1 T dry oregano leaves
1 T dry basil leaves
2/3 cup parmesan cheese
1 T whole peppercorns
1 4-oz can diced green chiles
3 T dry sherry
Mix all the dry ingredients
thoroughly. Break up 1 pound of the meat
into the bottom of a large
pan. Sprinkle a quarter of the dry
seasoning evenly over meat.
Then add a quarter of the chiles. Continue
by quarters with balance
of meat, spices, and chiles. Pour sherry over
meat. Now, mix by hand 15
minutes. After mixing, press meat mixture
down flat in pan, cover
with lid, and place in refrigerator about 12
hours.
After it has cooled, divide
meat into four parts and form each into a
roll 8 inches long. Place
each roll into a 10-by-12-inch piece of net
material. Twist and secure
each end of netting with a metal fastener
(such as seals a package
of bread). Place rolls on a rack over a
shallow pan to catch drippings
and bake in a 225-degree oven for 4
hours.
Allow rolls to cool and place
in a paper bag (don't put in a plastic
bag or salami will sweat).
Salami will keep in the refrigerator at
least two weeks and will
freeze for two months. To serve, slice thin.
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