In article >,
Wayne Boatwright > wrote:

> On Sat 16 Apr 2005 08:50:43a, Katra wrote in rec.food.cooking:
>
> > In article .com>,
> > "Sheldon" > wrote:
> >
> >> Katra wrote:
> >> > In article .com>,
> >> > "Sheldon" > wrote:
> >> >
> >> > > Charles Gifford wrote:
> >> > > > "Sheldon" > wrote in message
> >> > > > oups.com...
> >> > > > >
> >> > > > >
> >> > > > > Kosher salami is essentially of only one type,
> >> > > >
> >> > > > Yes. This is the important point Sheldon. There are many "kinds"
> >> > > > of salami.....the Hungarian varities being my favorites......I
> >> > > > now gather that "Kosher Salami" is a particular type of salami,
> >> > > > with, as you mention, slightly different variations in seasoning
> >> > > > depending on the maker. It could be made under non-kosher
> >> > > > conditions as well as a real kosher product. The rest of your
> >> > > > post seems to be quite sensible too.
> >> > > >
> >> > > > Charliam
> >> > >
> >> > > Yes, I suppose one could make non-kosher "kosher salami", but I've
> >> > > never seen any sold commercially. But I'm sure many people make
> >> > > "kosher salami" at home but don't use kosher meat or follow any
> >> > > laws of kasruth. There's a recipe for "kosher style salami" in
> >> > > "Great Sausage Rcipes and Sausage Meat Curing"
> >> > > by Rytek Kutas... pg 216.
> >> > >
> >> > > Sheldon
> >> > >
> >> >
> >> > Is your salami Kosher Shel'? ;-D --
> >> > K.
> >>
> >> Nah, it's seen too much porking!
> >>
> >> Sheldon
> >>
> >
> > Ooh that was BAD!!! <lol>
>
> He should probably use a dry rub on it, then smoke it for 5-6 hours.

Heheheh!

You're worse than he is! ;-D
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson