---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Smoked Hamburger Salami - Three Versions
  Categories: Smoking
       Yield: 1 servings
  
 ---------------------------------SALAMI #1---------------------------------
       5 lb Hamburger
       5 ts Curing Salt***
   1 1/2 ts Garlic powder
   1 1/2 ts Onion powder
   2 1/2 tb Pepper, black, peppercorns
       2 tb Mustard seed, whole
       2 tb Sugar, brown
       3 tb Wine, dry red
 
 ---------------------------------SALAMI #2---------------------------------
       5 lb Hamburger
       5 ts Curing Salt***
       4 tb Wine, white, dry
   1 1/2 ts Garlic powder
   2 1/2 tb Chili powder
   1 1/4 ts Cumin, ground
       2 tb Sugar, brown
 
 ---------------------------------SALAMI #3---------------------------------
       5 lb Hamburger
       5 ts Curing Salt***
       3 tb Wine, dry, red
   1 1/4 ts Garlic powder
   2 1/4 tb Mustard seed, whole
   1 1/2 tb Basil, ground
   1 1/2 tb Oregano, ground
     3/4 c  Parmesan cheese
       2 tb Sugar, brown
  
   Mix all ingredients thoroughly then cover and chill 24 hours
   or more. Divide into 4 portions.  Roll portions into 2 1/3"-3″
   diameter rolls and wrap with inexpensive large hole nylon net.
   Tie ends securely with string (net may be omitted, but rolls
   flatten out during smoking).
   
   Smoke in smoker for 8-12 hours with the fuel of your choice.
   This assumes a cold smoke.  Adjust times accordingly, but make
   sure salami is done throughout.
   
   Remove from smoker- remove netting and dry thoroughly with
   paper towel. Wrap in foil and refrigerate up to 3 weeks or
   freeze up to 6 months.  It is so easy to make you don't have to
   make large quantities and store.
   
   *** Curing Salt (VERY IMPORTANT)
   Use only 'Tender Quick' or prepared curing salt.  Regular salt
   does not have the flavors, taste or nitrate added to the quick
   cure and will not bind the meat required to make these recipes
   successful.  You may purchase prepared curing salts sold by
   Mortons, Lowery’s and other companies. Check in your local
   supermarket near where they have the salt...  Other sources
   would be butcher shops, wine stores and feed stores.
   
   Credit:  Luhr-Jensen and others
  
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