another salami recipe
5# ground elk
1# ground pork butt tip
1/4 cup salt
2 1/2 tsp mortons quick cure salt
mix , cover and refrig for 12 hours
next day
2 tbs Brown sugar
1 tsp cayenne pepper
1 tsp ground cloves
1 tbs coarse ground black pepper
1 tsp garlic salt
1 tsp seasoned salt
3/4 cup dry milk
if you want it hot add:
1 tbs coarse ground seasoned pepper blend
1 tsp hot chili powder
1 dried fine ground hot red pepper
12 splashes of habenero sauce
mix spices and knead into meat same as dough bread
cover and refrig for 12 hours
roll into 3 -2 # rolls wrap in tinfoil poke holes for drainage in bottom of rolls, place on elevated rack over drip pan in oven, bake at 350 degrees for apprx. 2 hours or internal temp. of 175 degrees
remove rolls cut in half with foil still on stand on end on paper towles, until cool, this will drain fluids, vacum pack and freeze invidual half rolls.
this is to be eaten only out of doors, preferably a forest, with a good stout beer
Topic: Nuami Salami (Read 1150 times)
