Release the Salami (and BBQ Beans)

▶️ Play Release the Salami

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)