Cajun Clark's Cookbook by Cajun Clark

Author:Cajun Clark [Clark, Cajun]
Language: eng
Format: epub, mobi, pdf
Publisher: IB Dave's Library
Published: 2010-09-25T07:00:00+00:00

Salami

4 pounds lean hamburger

1/4 cup mild curing salt

1 1/2 teaspoons garlic powder

2 teaspoons coarse black pepper

2 tablespoons red wine

MIX all ingredients well. REFRIGERATE for 24-hours.

ADD:

2 teaspoons chili powder

2 teaspoons crushed red pepper or pepper corns

1 teaspoon cumin

1 teaspoon basil

1 teaspoon oregano

3 tablespoons red wine

MIX all ingredients well. ROLL, or form, into small rolls. BAKE at 225°F for 4

hours.

Beef Salami Stick

5 pounds lean hamburger

2 1/2 teaspoons whole mustard seed

2 1/2 teaspoons coarse or medium black pepper

2 1/2 teaspoons liquid smoke (no more)

2 1/2 teaspoons garlic salt

5 heaping teaspoons Morton's Tenderquick. (Or, see Grab Bag section under Corned Beef).

MIX all together and PUT in refrigerator. Then EACH DAY, for 3 additional days, MIX for 5 minutes. On the 4th DAY, BAKE at 160°F for 9 hours. TURN about 1 to 2 hours before done to brown bottom. USE a pan with a rack to drain grease. Will make 3 good size rolls and keeps for several weeks in refrigerator.

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