Ooompapy's smoked salami

[Puff]

I made this from a great recipe I recieved from another site.
This is Oompappy's recipe from www.bbq-4-u.com
It's easy and it's real tasty

[Gator]

I wont ask what a oompappy is, but dog gone thats a nice looking recipe. Thanks Puff. Thats a keeper.

[Puff]

I wont ask what a oompappy is, but dog gone thats a nice looking recipe. Thanks Puff. Thats a keeper.

That is the expert I got the recipe from.

[OSD]

I will have to try that one, looks good.

[SteerCrazy]

Looks awesome Puff as usual. thanks for sharing!

[desi]

looks great Puff. what temp. and time did you smoke it at? salami is sooooo good and soooo easy to make, that it doesn't make sense not to make it. i've made it a couple times and the best one was smoked at 180 for 6 hrs. till internal temp. of 150. outstanding is all i can say.

[Puff]

looks great Puff. what temp. and time did you smoke it at? salami is sooooo good and soooo easy to make, that it doesn't make sense not to make it. i've made it a couple times and the best one was smoked at 180 for 6 hrs. till internal temp. of 150. outstanding is all i can say.

Thanks Desi
I cooked it on the WSM at about 240* (dome temp) for 4hrs. and pulled it at 160*.
Your right.....very good and too easy to make!

[SoEzzy]

I like the look of this recipe.

Some one also posted this sausage filler Vertical stuffer at about 1/3 - 1/4 of the price I have seen any other ones at.

[rmlowz]

Hello,

I am unable to retrieve the recipe. Can one of my forum friends post it?

Thanks,

Rich

[nbrdnck]

i cant get the retrive the recipe ether. but the one pic i can see looks really good.

[JamesB]

Try this...
http://www.bbq-4-u.com/forum/viewtopic. ... ked+salami

oompappy's Smoked Salami
Fresh ground beef was $1.38 lb. tuesday so I decided to make some Salami.
It's easy to make and it turned out Great!!!

3 lbs. Ground Beef
4 1/2 teaspoons morton tender quick
2 teaspoons plain salt
2 teaspoons coarse ground black pepper
2 teaspoons granulated garlic
4 teaspoons whole seed mustard (musztarda francuska)
4 teaspoons Oompappy Rub
3 teaspoons A-1 steak sauce
1/2 teaspoon allspice
1/2 teaspoon cayenne pepper

Mix it up really, really good to make sure all the seasonings
are well blended. I tossed it some after the addition of each
ingredient and then mixed at the end.
Separate mixture into 3 - 1 lb. portions and pack into the
bottom of 1 gallon food storage bags. Keep packing and
rolling to remove all air pockets and end up nice tight
uniform rolls. Leave rolled in bags and set in fridge overnight
or up to 24 hrs. (I did 20 hrs.)
(remove from bags before smoking)
Smoked with lump and hickory chunks in the 225* t0 250* range for
3 1/2 hrs. until center internal temp of 160*
Pat dry with paper towel to remove any excess surface oils, let cool
at room temp, refrigerate.

[nbrdnck]

thanks for the help james

[rmlowz]

Thanks a lot I am going try that it looks great Holiday treats for guests.

Rich