Salami Loaf
"This recipe is from an engineer (and friend) who worked for me up in Alaska about 25 years ago. Wait until your local supermarket has their family-pack CHEAP hamburger on sale to make this. You really do not want to use the good stuff; the fatter the better for best final flavor and texture."
- Ready In:
- 80hrs
- Ingredients:
- 7
- Yields:
-
3 1lb loaves
ingredients
- 4 lbs cheap ground beef (don’t bother with the lean stuff; you need all that fat)
- 2 teaspoons black pepper, cracked or very coarsely ground (1/2 Tsp/lb)
- 2 teaspoons mustard seeds (1/2 Tsp/lb)
- 1 teaspoon garlic granules (1/4 Tsp/lb, or more to taste)
- 4 teaspoons Morton Tender Quick salt (1 Tsp/lb, Morton's Tender-Quick is a curing salt that contains nitrates to cure the meat.)
- 2 teaspoons hickory smoke salt (1/2 Tsp/lb, or 2 Tsp liquid smoke, plus 2 Tsp salt 1/2 Tsp/lb of each)
- cayenne pepper or crushed red pepper flakes, to taste if a spicier sausage is desired (optional)
directions
- Mix all ingredients well, and refrigerate for 24 hours.
- Mix again, and refrigerate for another 24 hours, and repeat one more timel mixture should cure in refrigerator for a total of 3 days.
- Form into 3 long sausages, and place on a broiler rack above a drain pan.
- A wire rack over a foil lined cookie sheet works fine.
- Bake at 150-175degF for 8-10 hours.
- Remove grease from drain pan if too much accumulates.
- If meat is not browned, firm, and crusty after 8 hours, continue to bake until it is.
- Cool loaves to room temperature, wrap well, and freeze until needed.
- To serve, thaw, and slice very thinly with a sharp knife.
- Sausage casing is not needed, since the loaves form a crust while cooking.
- Note: Since many oven thermostats are inaccurate at low temperature settings, use an oven thermometer to make sure oven is hot enough to properly cook the meat.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Apparently, this recipe made the rounds about 25 years ago, for I cut it from a local newpaper about then. It is soooo good. The big difference in our recipes is that mine calls for the meat rolls to be wrapped in foil, puncturing that foil extensively in order for the fat to drain. That give the loaves a softer outside edge, but....I think your way sounds better!
RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
