Release the Salami (and BBQ Beans)
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- Опубліковано 2 жов 2024
- Beef Summer Sausage
There are numerous recipes for making summer sausage and similar things on the Internet. This is my first attempt and it is loosely based on ideas I picked up from Food Wishes Summer Sausage and Duncan Henry’s Wild Hunter Salami. My result was pretty good. But, I can see room for improvement. For example, I would use more pepper in the future. I also would definitely try to use mustard seeds which I did not have when I made this recip. However, the process of creating the meat mixture, letting it cure in the refrigerator for a couple of days within the mold, cooking it, and then letting it rest for another couple of days before we would get around to trying it out, was certainly a success.
Do keep in mind that when using curing salt that you use the proper amount and wait long enough for the cure, in this case pink curing salt #1 (aka Prague Powder #1), to work. If you want to learn more about the science behind curing meat there are many sources but this is a good referenced one. I make no claims to substantiate expertise but I trust the science and the materials I’ve read.
Hunter Salami Ingredients
1 kg ground lean beef
15 g salt
2 g cracked black pepper
3 g white sugar
4 g Mustard Powder
3 g garlic powder
3 g Cure #1 5%
10 g milk powder binder
20 g beer
80 g cold water
Baked Beans
Ingredients - more or less
1 medium yellow onion, chopped
4 garlic cloves, minced
1 15-oz can great northern beans
1 15-oz can black beans
2 Tbs Dijon mustard
1/3 cup maple syrup
1/3 cup BBQ sauce (TBQ Zesty)
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