Lost Recipe .. HELP

[John Harrelson]

I need you folk's help... I lost my recipe for homemade Salami..

For years I had a recipe for making Salami from hamburger.

I recall that it was hamburger, whole pepper corns, mustard seeds, liquid smoke, Worcestershire sauce and "coarse"� salt.. And maybe something else,,, can't remember, darn it !!

Most important is, I can't remember the proper amounts of each ... especially the coarse salt... I remember that it was critical to get the correct amount of salt or the salami would taste ugly..

The finished mixture was formed into 12"� long "logs"� roughly the diameter of a half dollar and then wrapped tightly in cheese cloth.

The logs were placed directly on the oven's wire rack with a cookie sheet on the bottom rack to catch the drippings.. The oven is set at about -/+ 200 degrees and the oven door is propped open about two inches with a pot lid (or whatever), so the moisture could escape as the salami dried out.. Took about two or three hours.. I think..

BUT I'M NOT SURE ...!!! I loved that salami with cheezit crackers and a cold beer..

Can anyone help me ??? Have any of you ever heard of this recipe ? If so would you mind sharing it ?

Thanks,
John

[John Harrelson]

I need you folk's help... I lost my recipe for homemade Salami..

For years I had a recipe for making Salami from hamburger.

I recall that it was hamburger, whole pepper corns, mustard seeds, liquid smoke, Worcestershire sauce and "coarse"� salt.. And maybe something else,,, can't remember, darn it !!

Most important is, I can't remember the proper amounts of each ... especially the coarse salt... I remember that it was critical to get the correct amount of salt or the salami would taste ugly..

The finished mixture was formed into 12"� long "logs"� roughly the diameter of a half dollar and then wrapped tightly in cheese cloth.

The logs were placed directly on the oven's wire rack with a cookie sheet on the bottom rack to catch the drippings.. The oven is set at about -/+ 200 degrees and the oven door is propped open about two inches with a pot lid (or whatever), so the moisture could escape as the salami dried out.. Took about two or three hours.. I think..

BUT I'M NOT SURE ...!!! I loved that salami with cheezit crackers and a cold beer..

Can anyone help me ??? Have any of you ever heard of this recipe ? If so would you mind sharing it ?

Thanks,
John

[RVDriver]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Salami from hamburger </div></BLOCKQUOTE>

John try this:

http://www.recipesource.com/main-dis...0/rec0026.html

If that is not it do a "google" on "Salami from hamburger"

Bruce (who loves to cook)

[ruppr]

John,
Couple of days ago, I sent you a private message with several receipts in it, just checking to see if you received it.

Best,

[John Harrelson]

Hi guys,

Sorry about that... Yes I did get the recipe and one of them was the exact same one I had lost..

hahaha.. you can't believe how many replies with the same recipes I recieved..

Thanks a lot,

John

[John Harrelson]

Thanks to everyone, I now have over a dozen different recipes for Hamburger Salami and one of them is the exact recipe that I have been looking for..

For you folks that like to try different things,, TRY IT, YOU'LL LIKE IT

I used to make ten or twelve rolls of it during the winter and they would keep all year long in the freezer..

It is excellent with thin slices of "Rat Cheese"� and an ice cold Miller Light..

as Andy Griffen would say .. "ummmm, ummmmm, gooood"

Thanks again everyone, I knew you would come through..

John

[Lynnvt]

So can you post the recipe?

[John Harrelson]

Hi Lynn,

Sorry about that, just got a note from BROWZIN over on another forum ( RVlivin.com) asking the same thing.

Guess I better make the rounds of the RV forums and post the recipe, huh ? hahaha


This is the basic recipe. But the preparation is a little different.

I simply mix everything together, cover and refrigerate overnight. Next day when I get home from work, I roll it into "logs" about 10/12 inches long and the size of a 50 cent piece.

Then wrap the rolls in cheesecloth and place directly on oven rack. The oven is set at about 200/250 degrees and a drip pan is placed under the rolls on the bottom rack to catch the drippings.

It takes about 3 to 4 hours to dry and the rolls will shrink from the size of a 50 cent piece to the size of a quarter.

The difference is I have never used aluminum foil until AFTER it is cooked and then I wrap the salami rolls in foil and freeze.

And I never use any alcohol based liquid like wine or beer in any recipe.

2 cup Water
5 lb Ground beef
3 tsp Onion powder
5 Tbsp Tender Quick meat curing salt
2 Tbsp Liquid smoke flavoring
2 tsp Garlic powder
3 tsp Mustard seed
3 tsp Whole pepper corns pepper

You folks really need to try it,, its fantastic for snacking and it travels well also. Many times I have taken it on long road trips with a box of "Cheezits" crackers.

[Ragman]

Thanks, John for the recipe. I also printed out the recipes from the RV Livin forum. They all look good. Went out and bought the meat, but could not find the curing salt anywhere in Dallas at the supermarkets. After three days I found it at a feed store; it came in a 7-1/2 lb. bag. So I mixed up your recipe this morning and it's now cooling in the refrigerator. Can't wait till tomorrow to do the rolls and I'm using the cheesecloth, as you did, in the oven at 200 about 4 hrs. My mouth is watering. With that, a little rat cheese and a cold Coors is going to be wonderful! Leaving Friday for a four-month trip and will be taking some with us.
Thanks again.

Larry