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Smoked Hamburger Salami - Three Versions

-----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.

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 nitrated added to the quick cure and binding of 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

Smoked Hamburger, Meat Balls, Chili, Hash, or Whatever..

Hamburgers, meat loaf, -
Chili, hash, hamburger -
Helper, or other

Spread your ground beef or whatever in a shallow pan or on a fine screen and place into your smoker. Smoke for 20 minutes to 2 hours. Hickory and Alder fuels are zippy... Apple is a bit more mellow.. and cherry will hit'em where it counts. Take your pick. Then use the smoke flavored hamburgers or whatever in your regular way. Shorten your cooking time by 20-30%. (Use cherry fuel when making chili; it really fits).

Smoked Prime Rib

Recipe By : K.C. Materpiece Recipes
Serving Size : 16 Preparation Time :0:00
Categories : Barbeque

8 lb Roast -- prime rib
Dry rub seasonings:
4 ts Paprika
2 ts Salt
2 ts Onion powder
2 ts Black pepper
1 t Cayenne

Place dry rub seasonings over entire roast surface. Grill roast in smoker  (indirect heat) for 3 to 4 hours at 200 to 250 deg. or until a meat thermometer indicates 140 deg (for M-Rare). Sprinkle crushed rosemary leaves 3/4 of the way thought the cooking time.

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Copyright 1998 Greater Houston BBQ Society
Last modified: July 08, 1998