This recipe is from Aunt Martha. The recipe is simple, but getting it done took some time.
The recipe as written calls for 5 pounds of hamburger and then very small quantities of Quick Salt (5 t), mustard seed (2 1/2 t), garlic salt (2 1/2 t), ground pepper (2 1/2 t), and Liquid smoke (1 t). I decided that making one-fifth recipe, or a pound of hamburger, would be reasonable.
I had to do a little research to find out what Quick Salt is: http://web1.msue.msu.edu/imp/mod01/01600815.html
I saw that there's a Morton's Quick Salt, so I was hopeful that my grocery store would have it in their vast selection of salts since it's a critical ingredient, but no such luck.
I also didn't find Liquid smoke. I know this doesn't mean they don't have them - I have eventually found pimentos, Tang, cream of tartar, Accent (!) - for all I know they even sell Pream!
But I did find a company online that sold both Quick Salt and Liquid Smoke. Next decision - Did really want to spend nearly $20 for the ingredients + shipping to use 1 t Quick Salt and 1/5 t Liquid Smoke?? I've made exceptions in the past and skipped recipes for an ingredient that would not be used (Fruit Sauce, Sweetened Condensed Milk), made substitutions for ingredients I couldn't find (rhubarb, Pream), but I've never skipped a recipe because a key ingredient was a challenge. Heck, I ordered brandy extract for Brandy Whip and even made sourdough starter for all those rewarding soudough recipes! So I placed my order with The Great American Spice Company and waited.
Monday, UPS delivered my order.
Tuesday was Day 1: Using hands , mix thoroughly. Cover & refrigerate.
Wednesday, Day 2: Knead and refrigerate.
Thursday, Day 3: Knead and refrigerate.
Today, Day 4: Divide into rolls and place on baking sheet on broiler shelf. Bake 8 hours at 140 degrees. Turn every two hours.
I just took the salami rolls out of the oven after eight hours. The look like little meatloaf logs. They are red in the middle, but research tells me the meat will appear red when fully cooked. I tasted a bite, and they are OK. But I can't get the food safety issue out of my head for some reason. There's nothing on the internet that tells me homemade salami is unsafe to eat (except for pregnant women or young children). I'm not usually weird about this stuff - I eat sushi, caesars salad dressing, and lick beaters even though I used a raw egg. So I'm not sure why this is weird for me. I'll probably have to pop them in the microwave until the internal temperature gets to 160 just for my own peace of mind.
The recipe as written calls for 5 pounds of hamburger and then very small quantities of Quick Salt (5 t), mustard seed (2 1/2 t), garlic salt (2 1/2 t), ground pepper (2 1/2 t), and Liquid smoke (1 t). I decided that making one-fifth recipe, or a pound of hamburger, would be reasonable.
I had to do a little research to find out what Quick Salt is: http://web1.msue.msu.edu/imp/mod01/01600815.html
I saw that there's a Morton's Quick Salt, so I was hopeful that my grocery store would have it in their vast selection of salts since it's a critical ingredient, but no such luck.
I also didn't find Liquid smoke. I know this doesn't mean they don't have them - I have eventually found pimentos, Tang, cream of tartar, Accent (!) - for all I know they even sell Pream!
But I did find a company online that sold both Quick Salt and Liquid Smoke. Next decision - Did really want to spend nearly $20 for the ingredients + shipping to use 1 t Quick Salt and 1/5 t Liquid Smoke?? I've made exceptions in the past and skipped recipes for an ingredient that would not be used (Fruit Sauce, Sweetened Condensed Milk), made substitutions for ingredients I couldn't find (rhubarb, Pream), but I've never skipped a recipe because a key ingredient was a challenge. Heck, I ordered brandy extract for Brandy Whip and even made sourdough starter for all those rewarding soudough recipes! So I placed my order with The Great American Spice Company and waited.
Monday, UPS delivered my order.
Tuesday was Day 1: Using hands , mix thoroughly. Cover & refrigerate.
Wednesday, Day 2: Knead and refrigerate.
Thursday, Day 3: Knead and refrigerate.
Today, Day 4: Divide into rolls and place on baking sheet on broiler shelf. Bake 8 hours at 140 degrees. Turn every two hours.
I just took the salami rolls out of the oven after eight hours. The look like little meatloaf logs. They are red in the middle, but research tells me the meat will appear red when fully cooked. I tasted a bite, and they are OK. But I can't get the food safety issue out of my head for some reason. There's nothing on the internet that tells me homemade salami is unsafe to eat (except for pregnant women or young children). I'm not usually weird about this stuff - I eat sushi, caesars salad dressing, and lick beaters even though I used a raw egg. So I'm not sure why this is weird for me. I'll probably have to pop them in the microwave until the internal temperature gets to 160 just for my own peace of mind.
P.S. We did eat the salami. It was good, and we are fine!
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