salami
03-10-2006 | 05:16 PM
#12
Thread Starter
Joined: Feb 2003
Posts: 5,417
Likes: 0
From: chiefland Florida USA
RE: salami
Big Guy 1 ; I would love you recipie for the headcheese, I haven't made any in about 10 years and can't remember how we did it.I love that stuff , if its made right.
never tried the slim jims , would like try it sometime also.
everyone at work wants to know when I'm gonna bring some more to work.the wife and I have already eaten one tube (about 4 lbs.)
never tried the slim jims , would like try it sometime also.
everyone at work wants to know when I'm gonna bring some more to work.the wife and I have already eaten one tube (about 4 lbs.)
03-10-2006 | 05:56 PM
#13
Typical Buck
Joined: Nov 2003
Posts: 974
Likes: 0
From: Southampton, Ontario, Canada
RE: salami
Slim Jims
8 Lbs. Pork shoulder
7 Lbs. Lean ground beef
6Tbs. Salt
9 Tbs. Paprika
1 Tbs. Chile powder
1.5 Tbs. Cayenne pepper
1 Tbs. Crushed red Chile flakes
1.5 Tbs. Black pepper
1 Tbs. White pepper
1 Tbs. Prague powder #2
1 Tbs. Mace
1.5 Tbs. Sugar
3 Tbs. Ground Mustard
¼ tsp. starter culture
1 liter cold water
Grind meats through a fine plate, re grind to mix. Add spices and water, mix well. Dissolve starter culture in ½ cup of water and mix into meat. Stuff into 22mm collagen casings. Link into 10 “ lengths. Incubate for 48 hrs at room temp( 70-80 F). Hang in smoker and dry for about 1 hr. at 130 F, apply a heavy smoke for about 3 hrs. smoke to 140 F internal. Allow to cool. Then hang to dry for a couple of weeks.
Head Cheese
Head of moose, venison, caribou, elk or pig.
Plus the heart, tongue and trimmings
½ cup salt
1 gallon of water.
1. Clean head by removing the eyes, ears, brains and skin.
2. Trim off all fat, if using a pig head leave fat on.
3. Cut head into pieces and soak in brine made from ½ cup of salt in one gallon of water. For at least 6 hours.
4. Drain and rinse thoroughly in clean water
5. Place in a large pot, add meat trimmings, cover with hot water, bring to a boil, then reduce heat and simmer until the meat can be removed from the bone.
6. Trim the meat from the bones and chop fine. Weigh meat.
7. Strain the broth and reduce until you have 4 cups for every 3 pounds of chopped meat.
8. Add the chopped meat to the broth with the following spices for each 3 pounds of chopped meat. 1 Tbs. Salt, 1 Tbs. Onion flakes 1 Tbs. Red pepper flakes, 1 tsp. Black pepper, 1-tsp. ground allspice, and 1/2-tsp. ground cloves.
9. Heat mixture and simmer for 15 minutes.
10. Pour into loaf pans or bowls, cover and chill until firm.
11. Note if a firmer jelly is desired add 1 Tbs. Gelatin (softened in1/4 cup cold water) for each 2 cups of liquid.
8 Lbs. Pork shoulder
7 Lbs. Lean ground beef
6Tbs. Salt
9 Tbs. Paprika
1 Tbs. Chile powder
1.5 Tbs. Cayenne pepper
1 Tbs. Crushed red Chile flakes
1.5 Tbs. Black pepper
1 Tbs. White pepper
1 Tbs. Prague powder #2
1 Tbs. Mace
1.5 Tbs. Sugar
3 Tbs. Ground Mustard
¼ tsp. starter culture
1 liter cold water
Grind meats through a fine plate, re grind to mix. Add spices and water, mix well. Dissolve starter culture in ½ cup of water and mix into meat. Stuff into 22mm collagen casings. Link into 10 “ lengths. Incubate for 48 hrs at room temp( 70-80 F). Hang in smoker and dry for about 1 hr. at 130 F, apply a heavy smoke for about 3 hrs. smoke to 140 F internal. Allow to cool. Then hang to dry for a couple of weeks.
Head Cheese
Head of moose, venison, caribou, elk or pig.
Plus the heart, tongue and trimmings
½ cup salt
1 gallon of water.
1. Clean head by removing the eyes, ears, brains and skin.
2. Trim off all fat, if using a pig head leave fat on.
3. Cut head into pieces and soak in brine made from ½ cup of salt in one gallon of water. For at least 6 hours.
4. Drain and rinse thoroughly in clean water
5. Place in a large pot, add meat trimmings, cover with hot water, bring to a boil, then reduce heat and simmer until the meat can be removed from the bone.
6. Trim the meat from the bones and chop fine. Weigh meat.
7. Strain the broth and reduce until you have 4 cups for every 3 pounds of chopped meat.
8. Add the chopped meat to the broth with the following spices for each 3 pounds of chopped meat. 1 Tbs. Salt, 1 Tbs. Onion flakes 1 Tbs. Red pepper flakes, 1 tsp. Black pepper, 1-tsp. ground allspice, and 1/2-tsp. ground cloves.
9. Heat mixture and simmer for 15 minutes.
10. Pour into loaf pans or bowls, cover and chill until firm.
11. Note if a firmer jelly is desired add 1 Tbs. Gelatin (softened in1/4 cup cold water) for each 2 cups of liquid.
