ToLo wrote:

Nope, just noticed it doing a search.

They do list some recipes for actually making salami. Got to kind of
root them out.

Smoky Beef Salami
Smoked Hamburger Salami
Hard Salami
etc.

Looked pretty easy and to make it from scratch didn't look to be much
work. I'm out of town right now so can't do any but plan to try some
out when I get back to my smoker.

Here's where we get into something of a terminology issue. To me, other
than certain exceptions like salami cotto, salami is not just a fat version of
sausage. It's dry cured.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Reg said on 7/30/2004 2:17 AM:

ToLo wrote:

Nope, just noticed it doing a search.

They do list some recipes for actually making salami. Got to kind of
root them out.

Smoky Beef Salami
Smoked Hamburger Salami
Hard Salami
etc.

Looked pretty easy and to make it from scratch didn't look to be much
work. I'm out of town right now so can't do any but plan to try some
out when I get back to my smoker.


Here's where we get into something of a terminology issue. To me, other
than certain exceptions like salami cotto, salami is not just a fat
version of
sausage. It's dry cured.


This site has a lot of good information on making salami. Covers
materials, methods and has a lot of good safety advice. Lots of recipes
including dry cured.

http://home.pacbell.net/lpoli/index.htm

They have a great links page that does link to some interesting sites in
the same vein.

I'll be glad when I get back home to my kitchen and smoker etc.!!

Reg said on 7/30/2004 2:17 AM:

ToLo wrote:

Nope, just noticed it doing a search.

They do list some recipes for actually making salami. Got to kind of
root them out.

Smoky Beef Salami
Smoked Hamburger Salami
Hard Salami
etc.

Looked pretty easy and to make it from scratch didn't look to be much
work. I'm out of town right now so can't do any but plan to try some
out when I get back to my smoker.


Here's where we get into something of a terminology issue. To me, other
than certain exceptions like salami cotto, salami is not just a fat
version of
sausage. It's dry cured.


This site has a lot of good information on making salami. Covers
materials, methods and has a lot of good safety advice. Lots of recipes
including dry cured.

http://home.pacbell.net/lpoli/index.htm

They have a great links page that does link to some interesting sites in
the same vein.

I'll be glad when I get back home to my kitchen and smoker etc.!!

ToLo wrote:

This site has a lot of good information on making salami. Covers
materials, methods and has a lot of good safety advice. Lots of recipes
including dry cured.

http://home.pacbell.net/lpoli/index.htm


I agree they're good recipes. I have a batch of one of Len's recipes curing
in my cellar now, but none of them are what the OP was asking about

Quote:

Saw a recipe once on TV for a salami smothered with mustard, brown sugar,
etc, etc.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

ToLo wrote:

This site has a lot of good information on making salami. Covers
materials, methods and has a lot of good safety advice. Lots of recipes
including dry cured.

http://home.pacbell.net/lpoli/index.htm


I agree they're good recipes. I have a batch of one of Len's recipes curing
in my cellar now, but none of them are what the OP was asking about

Quote:

Saw a recipe once on TV for a salami smothered with mustard, brown sugar,
etc, etc.

--
Reg email: RegForte (at) (that free MS email service) (dot) com