boatnut
01-12-2008, 03:41 PM
I made two different versions of "beef log" using
recipe from morton "tenderquick" website.
http://www.mortonsalt.com/recipes/RecipeCategory.aspx?CID=6
i made the "beef salami" and the "herbed sausage".
both are similar in using lean ground beef. the
"herbed sausage " has..well..some herbs in it along
with a little red wine and parmesan cheese.
I procurred a big hunk of sirloin roast at sam's club
for only 2.18 per pound. ground it all up and used
3lbs for "bacon/sirloin burger patties". saved one
pound for the freezer and used 2- 2 pound portions to
make the sausage.
I was pleasantly surprised with the outcome. instead
of the oven, I put them on the smoker at 250 degrees
till internal temp of 160. I used a small chunk of
hickory just to give it a "light smoke".
I wasnt sure what the texture would be like...kind of
expecting it to be like sliced meatloaf. It turned
out really good though. As you can see from the pics
the texture is really just like salami or summer
sausage.
I've seen some recipes that call for leaving meat in fridge for several days and
remixing it everyday, but this was really pretty easy. Used my
kitchen aid mixer to combine everything.
recipe from morton "tenderquick" website.
http://www.mortonsalt.com/recipes/RecipeCategory.aspx?CID=6
i made the "beef salami" and the "herbed sausage".
both are similar in using lean ground beef. the
"herbed sausage " has..well..some herbs in it along
with a little red wine and parmesan cheese.
I procurred a big hunk of sirloin roast at sam's club
for only 2.18 per pound. ground it all up and used
3lbs for "bacon/sirloin burger patties". saved one
pound for the freezer and used 2- 2 pound portions to
make the sausage.
I was pleasantly surprised with the outcome. instead
of the oven, I put them on the smoker at 250 degrees
till internal temp of 160. I used a small chunk of
hickory just to give it a "light smoke".
I wasnt sure what the texture would be like...kind of
expecting it to be like sliced meatloaf. It turned
out really good though. As you can see from the pics
the texture is really just like salami or summer
sausage.
I've seen some recipes that call for leaving meat in fridge for several days and
remixing it everyday, but this was really pretty easy. Used my
kitchen aid mixer to combine everything.