Friday, 6 August 2010

German Salami

Folks, If you happen to be in the Bay Area tonight around 7:00, there's a signing/tasting at A Great Good Place for Books in Montclair, just above Oakland and Berkeley. And yes, I shall be serving this gorgeousness. I had to taste it first right? Along with some nice sour caraway rye. And pickles. Thinking Germany I guess.
Here's how I made it: Take one pound of beef round. I suppose you could start with ground beef too. Then beat the living daylights out of your meat - in a capacious mortar. The only way to get this fine texture. Add a clove of garlic, salt, pepper, the tiniest smidgen of instacure #1 and a little fine sugar. Keep pounding. Put in a medium width beef bung. Hang in a cool place. Wait three days. Then smoke gently over applewood for about an hour. Hang for another 2 weeks, or until desired stiffness. This is one of the tastiest salamis I have ever made, and I think maybe the second I have ever made of beef. Give it a shot.

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