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Salami variations using Tender Quick

Posted By: Joe Ames
Date: Saturday, June 2, 2001 at 2:43 p.m.

HOMEMADE SALAMI
2 lbs. lean hamburger
2 tbsp. Morton Tender Quick
1/4 tsp. onion powder
1/2 tsp. garlic salt
1 1/2 tsp. liquid smoke
1 c. water
1 tbsp. mustard seed
1 tbsp. peppercorns (whole or cracked)

Mix well and roll in 3 sticks about size of half dollar in diameter. Wrap in foil and refrigerate for 24 hours. Place in shallow pan and bake 1 hour at 300 degrees. If you make larger rolls, bake longer.

-- SALAMI
2 lb. ground chuck or round beef
2 tbsp. Morton Tender Quick
1/4 tsp. onion
1/2 tsp. garlic powder
1 1/2 tsp. liquid smoke
1 c. water
1 tbsp. mustard seed
1 tsp. peppercorns (whole)

Mix well and roll out in 3 rolls the size of silver dollars. Wrap in foil and refrigerate for 24 hours. Unwrap and bake at 300 Fahrenheit for 1 hour.

-- SALAMI
2 lbs. ground chuck or 1 lb. chuck and 1 lb. turkey
1/2 c. water
2 tbsp. Morton Tender Quick
1 1/2 tbsp. black pepper
1/2 tsp. garlic powder
1 tbsp. Liquid Smoke
1/2 tsp. onion powder
1 tsp. powdered mustard

Mix all ingredients together and form into 3 rolls. Put on rack in refrigerator overnight. Cook on rack over pan of water 1 hour at 300 degrees. Can be sliced and served with Ritz crackers as an appetizer or used in finger sandwiches.

-- HOMEMADE BEEF OR DEER SALAMI
4 lbs. ground chuck or ground deer meat
2 c. water
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. pepper
1 1/2 tbsp. Liquid Smoke
4 tbsp. Morton's Tender Quick

Mix all together and form 2 rolls. Knead 10 minutes. Wrap in aluminum foil, shiny side in. Refrigerate 24 hours. When ready to cook poke lots of holes in bottom of foil. Place on rack in oven with pan of water underneath. Bake 325 degrees for 90 minutes. To brown, open foil and bake until brown.

-- SAM'S SALAMI
2 lbs. lean ground beef
1 c. water
1 tsp. liquid smoke
2 tbsp. Morton Tender Quick
1/4 tsp. onion powder
1/8 tsp. garlic powder
1/2 tsp. ground pepper (fresh, if possible)
1 tbsp. mustard seed

Mix all ingredients together and divide into 3 parts. Form into rolls about 8 to 10 inches long, wrap in Saran Wrap and refrigerate overnight or 24 hours. Remove wrap and bake on rack with drip pan 1 1/2 to 1 3/4 hours at 250 degrees. Let cool. If to be used soon, refrigerate, otherwise wrap for freezing.

-- HOMEMADE SALAMI
5 lbs. lean hamburger
2 1/2 tsp. cracked pepper
2 1/2 tsp. liquid smoke
5 tbsp. Morton Tender Quick
2 1/2 tsp. garlic salt

Mix above ingredients and knead for 5 minutes. Refrigerate. Knead for 5 minutes on both 2nd and 3rd days. On 4th day, knead and form into rolls. Bake at 175 for 4 hours in broiler pan. Meat will appear red when fully cooked. Keep refrigerated.

-- BEEF SALAMI
2 lbs. ground chuck
1/2 tsp. pepper
1/2 tsp. mustard seed
1/2 tsp. minced garlic
3 tbsp. Morton Tender Quick

Combine all ingredients and mix well. Shape into 2 rolls, wrap in foil, tie ends, refrigerate 24 hours. Do not remove foil, place in pan, cover with water and boil 60 minutes. Punch holes in foil to drain. Rewrap and refrigerate. Serve cold sliced, with crackers.

-- HOMEMADE SALAMI
3 lbs. extra lean hamburger
3 tbsp. Morton Tender Quick
6 tbsp. Liquid Smoke
3/4 tsp. garlic salt
1 tsp. onion powder
1 tbsp. fresh cracked black pepper
1 tbsp. whole peppercorns
1 1/2 tbsp. whole mustard seed
1 tsp. cumin
1/2 tsp. cayenne pepper (or hot pepper)
2/3 c. water

Mix thoroughly by hand the above ingredients. After mixing, roll into 3 (1 lb.) rolls, similar size to commercially packaged breakfast sausage. Wrap in plastic wrap and store in refrigerator, overnight, not less than 8 hours. Unwrap from plastic, bake rolls on wire racks in cookie sheets in 300 degree oven for 73 to 80 minutes. Let cool on racks for 1 hour or more, re-wrap in plastic and store in refrigerator. Keeps well.

-- HOMEMADE SALAMI
2 tbsp. Morton's Tender Quick
1 tbsp. Liquid Smoke
1 tbsp. garlic juice
1 tbsp. onion powder
1 tbsp. fresh cracked pepper
1 tbsp. whole peppercorns
1 tbsp. whole mustard seed
1 tsp. cumin
1 tsp. crushed hot red pepper (or 1/2 tsp. cayenne pepper)
2 lbs. ground beef
1 c. water

Combine all ingredients and mix well. Refrigerate and mix once each day for 3 days. On 4th day shape into rolls and bake for 1 hour at 350 degrees. This also freezes well for later use.

-- HOMEMADE SALAMI
4 lb. hamburger
1/4 c. Morton Tender Quick
2 tbsp. Liquid Smoke
2 tbsp. brown sugar
2 tsp. coarse ground pepper
1 tsp. garlic powder
1 tsp. ginger
1/4 tsp. ground fennel seed

-- HOME-MADE SALAMI
2 lbs. hamburger
1 c. water
1/2 tsp. onion powder
1/4 tsp. garlic powder
1 tsp. mustard seed
2 1/2 tbsp. "Tender Quick"

Mix and form into 3 inch rolls. Put into aluminum foil - shiny side in to meat. Put in refrigerator for 24 hours. Bake at 325 degrees for 1 hour plus 15 minutes. Poke holes in foil for drainage. Bake on the rack, but have a drip pan under rack.

-- SALAMI
For venison, elk or caribou only, not for heavy fat meats such as pork or bear.
5 lbs. of meat, trimmed
3/4 lbs. of beef fat (suet)
3 oz. of Morton Tender Quick
1 tsp. of liquid smoke
1/2 c. water
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. ground mustard
1 1/4 tbsp. peppercorns
1 tbsp. brown sugar
1/4 tsp. white pepper
1/4 tsp. black pepper
1/4 tsp. red pepper

Grind all the meat and fat together, mix well, on a medium grind and grind it twice. Mix all ingredients, very well. Refrigerate overnight. Shape the mixture into small rolls and cook on a cookie sheet until cooked through and through. Bake at 200 degrees. They are ready to eat when the internal temperature of the rolls is at least 160 degrees. Can be stored in freezer.

-- 24 HOUR SALAMI
2 lbs. ground beef
1 c. water
1/2 tsp. onion powder
1/8 tsp. mustard seed
2 tbsp. liquid smoke
3 tbsp. Morton Tender Quick

Blend above. Form into roll. Wrap in foil (shiny side in). Refrigerate 24 hours. Punch holes in bottom of foil. Put on broiler rack with water in bottom of pan. Bake at 325 degrees for 90 minutes. Unwrap, cool and store in plastic wrap.

-- SALAMI
2 lbs. hamburger
1 tsp. peppercorns
1/4 tsp. onion powder
1/4 tsp. garlic
1/4 tsp. mustard seed
1 tsp. liquid smoke
2 tbsp. Morton Tender Quick
1 c. water

Mix all ingredients thoroughly. Roll into 12 inch long log. Wrap in foil (shiny side in) and refrigerate for 24 hours. Poke holes in the bottom of the foil. Place on broiler rack. Bake at 325 degrees for 1 1/2 hours.

-- GRANDMA'S SALAMI
2 lbs. ground beef
1 tbsp. Morton's Tender Quick with 1/2 c. water
1 tbsp. whole pepper corns
1 tbsp. whole mustard seed
1/4 tsp. cayenne
1/2 tsp. onion powder
3/4 tsp. garlic powder
1 tbsp. sugar

Mix liquid and all other ingredients together. Add to meat. Divide meat in half. Roll in foil. Refrigerate for 2 days. Remove foil. Place on rack in pan. Bake 2 hours at 275 degrees. To cut cholesterol, use ground turkey or chicken.

-- SMOKEY BEEF SALAMI
4 lbs. ground beef
1/4 c. Morton Tender Quick
2 tbsp. liquid smoke
1 1/2 tsp. garlic powder
1 1/2 tsp. ground pepper

Mix and form into 8" logs. Cover and chill 24 hours. Place logs on broiler pan with rack. Bake at 225 degrees for 4 hours. Remove from oven and pat dry. Cool, wrap in foil until serving time. Can be frozen. Makes 3 pounds.

-- SALAMI (MOCK TRAIL BOLOGNA)
5 tbsp. inexpensive hamburger
5 tbsp. Morton Tender Quick
2 1/2 tsp. cracked pepper (or regular pepper)
2 1/2 tsp. mustard seed
2 1/2 tsp. garlic salt
2 1/2 tsp. liquid smoke

Mix together all ingredients and knead 5 minutes. Refrigerate. Knead the mixture for 5 minutes on second and third day. On fourth day, knead 5 minutes and form into 1 lb. rolls. Bake in broiler pan in 175 degree oven for 4 hours. The meat will appear red when fully cooked.

-- QUICK SALAMI ROLLS
2 lbs. lean ground beef, venison, or elk
1 c. cold water
2 tsp. liquid smoke
2 tsp. mustard seed
1/4 tsp. garlic salt
1/4 tsp. onion salt
2 tbsp. Morton's Tender Quick
1/4 tsp. coarse ground pepper

Mix thoroughly, then roll into 2 rolls. Wrap carefully and tightly in heavy foil. Shiny side to the meat. Pierce foil on bottom side and set on a broiler pan. Bake 1 hour at 350 degrees or 4 hours at 325 degrees.

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