Smoked Hamburger Salami Three Versions

Serving Size : 1
Ingredients

for prepare Smoked Hamburger Salami Three Versions

:

Amount	Measure	Ingredient - Preparation Method
SALAMI #1 smoked hamburger salami three versions
5	pounds	hamburger
5	teaspoons	curing salt***
1 1/2	teaspoons	garlic powder
1 1/2	teaspoons	onion powder
2 1/2	tablespoons	pepper - black, peppercorns
2	tablespoons	mustard seed - whole
2	tablespoons	sugar - brown
3	tablespoons	wine - dry red
SALAMI #2 smoked hamburger salami three versions
5	pounds	hamburger
5	teaspoons	curing salt***
4	tablespoons	wine - white, dry
1 1/2	teaspoons	garlic powder
2 1/2	tablespoons	chili powder
1 1/4	teaspoons	cumin - ground
2	tablespoons	sugar - brown
SALAMI #3 smoked hamburger salami three versions
5	pounds	hamburger
5	teaspoons	curing salt***
3	tablespoons	wine - dry, red
1 1/4	teaspoons	garlic powder
2 1/4	tablespoons	mustard seed - whole
1 1/2	tablespoons	basil - ground
1 1/2	tablespoons	oregano - ground
3/4	cup	Parmesan cheese
2	tablespoons	sugar - brown

Mix all ingredients thoroughly then cover and chill 24 hours or more. Divide into 4 portions. Roll portions into 2 1/3"-3" diameter rolls and wrap with inexpensive large hole nylon net. Tie ends securely with string (net may be omitted, but rolls flatten out during smoking). Smoke in smoker for 8-12 hours with the fuel of your choice. This assumes a cold smoke. Adjust times accordingly, but make sure salami is done throughout. Remove from smoker- remove netting and dry thoroughly with paper towel. Wrap in foil and refrigerate up to 3 weeks or freeze up to 6 months. It is so easy to make you don't have to make large quantities and store. *** Curing Salt (VERY IMPORTANT) Use only 'Tender Quick' or prepared curing salt. Regular salt does not have the flavors, taste or nitrate added to the quick cure and will not bind the meat required to make these recipes successful. You may purchase prepared curing salts sold by Mortons, Lowry's and other companies. Check in your local supermarket near where they have the salt... Other sources would be butcher shops, wine stores and feed stores. Credit: Luhr-Jensen and others Posted to the BBQ List by Carey Starzinger on May 03, 1996.

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