Release the Salami (and BBQ Beans)
There are numerous recipes for making summer sausage and similar things on the Internet. This is my first attempt and it is loosely based on ideas I picked up from Food Wishes Summer Sausage and Duncan Henry’s Wild Hunter Salami.  My result was pretty good. But, I can see room for improvement. For example, I would use more pepper in the future. I also would definitely try to use mustard seeds which I did not have when I made this recip. However, the process of creating the meat mixture, letting it cure in the refrigerator for a couple of days within the mold, cooking it, and then letting it rest for another couple of days before we would get around to trying it out, was certainly a success.
Do keep in mind that when using curing salt that you use the proper amount and wait long enough for the cure, in this case pink curing salt #1 (aka Prague Powder #1), to work. If you want to learn more about the science behind curing meat there are many sources but this is a good referenced one. I make no claims to expertise but I trust the science and the materials I’ve read.
Hunter Salami Ingredients
- 1 kg ground lean beef
- 15 g salt
- 2 g cracked black pepper
- 3 g white sugar
- 4 g Mustard Powder
- 3 g garlic powder
- 3 g Cure #1 5%
- 10 g milk powder binder
- 20 g beer
- 80 g cold water
Baked Beans
Ingredients - more or less
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 1 15-oz can great northern beans
- 1 15-oz can black beans
- 2 Tbs Dijon mustard
- 1/3 cup maple syrup
- 1/3 cup BBQ sauce (TBQ Zesty)
