This has been a recipe that has evolved a bit from the first time I made it. I have used venison as well as beef and it is equally good. This year I almost substituted beer for the water and I still may in another batch. (You knew this was coming to go with all that beer Brian has going!) I also kicked up the spices with the addition of red pepper flakes and onion powder.
Ingredients for Spicy Salami or Beef Stick:
2 pounds freshly ground chuck
2 T. Morton's Tender Quick
1 1/2 teaspoon coarse ground black pepper
1 1/2 teaspoon liquid smoke
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon mustard seeds
1/2 teaspoon dried red pepper flakes
1 cup cold water
Mix altogether in a large bowl until all of the water has been absorbed.
Roll into two long sausages and wrap in parchment paper or foil. Refrigerate overnight.
Preheat the oven to 300 degrees F. Spray a broiler rack with nonstick cooking spray or cover with foil. Bale 1 hour and 20 minutes. Remove from the oven and cool completely.
Wrap tightly and refrigerate. Slice and serve on crackers or party rye. Keep unused portions wrapped tightly and refrigerated. Yield 2 one pound salami sticks. Special note of thanks to Theresa Slankard who shared this recipe with me probably 30 years ago! Thanks again.
2 comments:
Just made this. The texture is like a dry meat loaf. I've make beef stick before. Couldn't find my recipe so I tried this one. I followed the instructions exactly. I'll use the meat for something...but this was a huge disappointment.
update. I think I used meat that didn't have enough fat. Going to try again. I'll let you know.
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