Low Fat Cured Sausage (Salami, Pepperoni, etc.)

adapted from 'Our Daily Bread' Weight Loss Group Recipe

Ingredients

Salami
5 lbs. Ground Beef (Lean or Extra Lean)
1 tsp. Curing Salt (Prague Powder #1/Pink Curing Salt)
1 tbsp. Ground Black Pepper
1 tbsp. Mustard Seed
1 tbsp. Hickory Smoke Salt
1 tbsp. Garlic Powder or Granulated Garlic
Pepperoni
5 lbs. Ground Beef (Lean or Extra Lean)
1 tsp. Curing Salt (Prague Powder #1/Pink Curing Salt)
1 tsp. Hickory Smoke Salt
2 tsp. Salt
1 tsp. Cayenne Pepper
1 tsp. Garlic Powder or Granulated Garlic
1 tbsp. Ground Black Pepper
1 tbsp. Paprika, Smoked or Sweet as preferred
1 tbsp. Anise or Fennel Seed, crushed or cracked
1 tbsp. Brown Sugar

Preparation

  1. Combine all ingredients in a large mixing bowl. Mix very thoroughly.
  2. Divide the meat mixture into four or five equal parts. Roll each part into an even log shape.
  3. Wrap each log tightly in plastic wrap, waxed paper, or parchment paper.
  4. Place in refrigerator to cure for four days. Turn logs a quarter turn each day to prevent them flattening out.
  5. On the fourth day, unwrap the salami logs and place on broiling tray, or baking sheet with racks. Bake at 250 degrees F for four hours. Turn logs a quarter turn every hour.
  6. Remove from oven and let cool on racks. Allow salami to dry on racks for a couple of hours before wrapping.
  7. Salami logs can be frozen for long periods of storage.

Recipe Notes

  1. Although the recipe calls for ground beef, a wide range of ground meats can be used. Feel free to substitute a different ground meat in place of beef, or even use a mix of ground meats. Just be aware that taste and texture will be affected by the choice of meat.
  2. If you don't like the hard crunch of mustard seed, you can substitute with 2 tsp. mustard powder.
  3. If you are unable to find hickory smoke salt, substitute with 1 tbsp. liquid hickory smoke and 1 tbsp. regular salt.
  4. To eliminate added sugar from the Pepperoni recipe, you can substitute sucralose (Splenda) or stevia in an amount to equal the sweetness of 1 tbsp. of brown sugar. You can also add a splash of caramel extract/flavor to better simulate the brown sugar flavor.
 
kitchen/cured_sausage.txt · Last modified: 2019/07/10 16:43 by 14thwarrior
 
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