Smoked Bread
Description
This recipe produces three distinct varieties of homemade smoked salami using ground beef, curing salt, and unique spice profiles. The meat is mixed, chilled, rolled into logs, and cold-smoked for 8-12 hours to develop flavor and texture. It is a project for the adventurous home cook looking to make artisanal cured meats from scratch.Directions
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Mix all ingredients thoroughly then cover and chill 24 hours or more.
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Divide into 4 portions.
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Roll portions into 2 1/3"-3" diameter rolls and wrap with inexpensive large hole nylon net.
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Tie ends securely with string (net may be omitted, but rolls flatten out during smoking).
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Smoke in smoker for 8-12 hours with the fuel of your choice.
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This assumes a cold smoke.
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Adjust times accordingly, but make sure salami is done throughout.
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Remove from smoker- remove netting and dry thoroughly with paper towel.
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Wrap in foil and refrigerate up to 3 weeks or freeze up to 6 months.
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It is so easy to make you don't have to make large quantities and store.
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Curing Salt (VERY IMPORTANT) Use only 'Tender Quick' or prepared curing salt.
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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.
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You may purchase prepared curing salts sold by Mortons, Lowry's and other companies.
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Check in your local supermarket near where they have the salt Other sources would be butcher shops, wine stores and feed stores.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 3159.7kcal
- % Daily Value *
- Total Fat 88.8g137%
- Saturated Fat 33.1g166%
- Cholesterol 901.8mg301%
- Sodium 15000mg625%
- Total Carbohydrate 68.9g23%
- Dietary Fiber 10.4g42%
- Sugars 44.5g
- Protein 479.7g960%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
