Guest guest Posted January 14, 2002 Report Share Posted January 14, 2002 Applegate Farms makes a good one, but too much salt for my taste. They get their meat from various Amish farms. It is readily available in health food stores here in Portland, OR. --- In @y..., " Dana Milmeister " <danamilmeister@y...> wrote: > My toddler just tried salami today, and she loves it. Does anyone know of a healthy source (grass-fed beef, natural processing). I know she's going to ask for it again, and I want to be comfortable giving it to her. > > Thanks > > Dana > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 14, 2002 Report Share Posted January 14, 2002 Applegate Farms makes a good one, but too much salt for my taste. They get their meat from various Amish farms. It is readily available in health food stores here in Portland, OR. --- In @y..., " Dana Milmeister " <danamilmeister@y...> wrote: > My toddler just tried salami today, and she loves it. Does anyone know of a healthy source (grass-fed beef, natural processing). I know she's going to ask for it again, and I want to be comfortable giving it to her. > > Thanks > > Dana > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2002 Report Share Posted January 15, 2002 " Carmen " <ctn@... < > > cc: Subject: Re: Salami 01/15/2002 12:08 PM Please respond to native-nutriti on Carmen, I don't have a recipe or any experience for you, but I know I've seen lactic acid as an ingredient in the more natural sausage / salami type products, from Applegate Farms and others. Seems to me the lactic acid (and most likely a fermentation) is used instead of nitrites and nitrates, no? >>>>>>>>>>>>>>>>> Hi All, I hope someone will comment on this subject. A few months back I tried to find a way to make healthy salami with grass fed beef. While there are plenty of recipes for a sorts of homemade cold cut type meats, they all called for a curing salt such as Morton Tender Quick. Quoting from their website the ingredients of Morton Tender Quick are " salt, the main preserving agent; sugar, both sodium nitrate and sodium nitrite, curing agents that also contribute to development of color and flavor; and propylene glycol to keep the mixture uniform. " Can we safely assume since the main preserving agent is salt we could substitute curing salt with Celtic sea salt? For example in the following recipe for pepperoni (from Morton's website), can we just replace the Morton Tender Quick with the Celtic sea salt? I realize in this particular recipe recommends using within 3-5 days, but I've seen other recipes that say you can store the meat up to two weeks in the refrigerator. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2002 Report Share Posted January 15, 2002 It only lasts two weeks in the cooler, but it doesn't have any curing salt. http://recipes.alastra.com/preserving-meats/beef-salami.html -----Original Message----- From: Carmen [mailto:ctn@...] Sent: Tuesday, January 15, 2002 10:08 AM Subject: Re: Salami <<< So, I'm going to make it myself. I found a couple of recipes using ground beef. Anyone else have any recipes I could try? The recipes I found call for adding salt and spices to ground beef and then cooking it at 225. >>>> Hi All, I hope someone will comment on this subject. A few months back I tried to find a way to make healthy salami with grass fed beef. While there are plenty of recipes for a sorts of homemade cold cut type meats, they all called for a curing salt such as Morton Tender Quick. Quoting from their website the ingredients of Morton Tender Quick are " salt, the main preserving agent; sugar, both sodium nitrate and sodium nitrite, curing agents that also contribute to development of color and flavor; and propylene glycol to keep the mixture uniform. " Can we safely assume since the main preserving agent is salt we could substitute curing salt with Celtic sea salt? For example in the following recipe for pepperoni (from Morton's website), can we just replace the Morton Tender Quick with the Celtic sea salt? I realize in this particular recipe recommends using within 3-5 days, but I've seen other recipes that say you can store the meat up to two weeks in the refrigerator. So my main question is, how long can the meat be in cool storage and still be safe? Carmen Pepperoni 1 lb lean ground beef 1-1/2 level tsp Morton® Tender Quick® mix or Morton® Sugar Cure® mix (plain) 1 tsp liquid smoke 3/4 tsp freshly ground black pepper 1/2 tsp mustard seed 1/2 tsp fennel seed, slightly crushed 1/4 tsp crushed red pepper 1/4 tsp anise seed 1/4 tsp garlic powder Preparation Time 20 minutes Refrigerate Overnight Cooking Time 1 hour Servings 1 pound Preparations Combine all ingredients, mixing until thoroughly blended. Divide mixture in half. Shape each half into slender roll about 1-1/2 inch in diameter. Wrap in plastic or foil. Refrigerate overnight. Unwrap rolls and place on broiler pan. Cooking Bake at 325°F until a meat thermometer inserted in the center of a roll reads 160°F, 50 to 60 minutes. Store wrapped in refrigerator. Use within 3 to 5 days or freeze for later use. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2002 Report Share Posted January 15, 2002 This site has quite a few recopies for preserving meat. I didn't look at all of them, but the ones I looked at didn't use quick cure. http://recipes.alastra.com/preserving-meats/default.html -----Original Message----- From: Carmen [mailto:ctn@...] Sent: Tuesday, January 15, 2002 10:08 AM Subject: Re: Salami <<< So, I'm going to make it myself. I found a couple of recipes using ground beef. Anyone else have any recipes I could try? The recipes I found call for adding salt and spices to ground beef and then cooking it at 225. >>>> Hi All, I hope someone will comment on this subject. A few months back I tried to find a way to make healthy salami with grass fed beef. While there are plenty of recipes for a sorts of homemade cold cut type meats, they all called for a curing salt such as Morton Tender Quick. Quoting from their website the ingredients of Morton Tender Quick are " salt, the main preserving agent; sugar, both sodium nitrate and sodium nitrite, curing agents that also contribute to development of color and flavor; and propylene glycol to keep the mixture uniform. " Can we safely assume since the main preserving agent is salt we could substitute curing salt with Celtic sea salt? For example in the following recipe for pepperoni (from Morton's website), can we just replace the Morton Tender Quick with the Celtic sea salt? I realize in this particular recipe recommends using within 3-5 days, but I've seen other recipes that say you can store the meat up to two weeks in the refrigerator. So my main question is, how long can the meat be in cool storage and still be safe? Carmen Pepperoni 1 lb lean ground beef 1-1/2 level tsp Morton® Tender Quick® mix or Morton® Sugar Cure® mix (plain) 1 tsp liquid smoke 3/4 tsp freshly ground black pepper 1/2 tsp mustard seed 1/2 tsp fennel seed, slightly crushed 1/4 tsp crushed red pepper 1/4 tsp anise seed 1/4 tsp garlic powder Preparation Time 20 minutes Refrigerate Overnight Cooking Time 1 hour Servings 1 pound Preparations Combine all ingredients, mixing until thoroughly blended. Divide mixture in half. Shape each half into slender roll about 1-1/2 inch in diameter. Wrap in plastic or foil. Refrigerate overnight. Unwrap rolls and place on broiler pan. Cooking Bake at 325°F until a meat thermometer inserted in the center of a roll reads 160°F, 50 to 60 minutes. Store wrapped in refrigerator. Use within 3 to 5 days or freeze for later use. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2002 Report Share Posted January 15, 2002 Here's one of the recipes I downloaded - it only calls for salt and not the curing part: Easy Beef Salami 4 lbs ground hamburger beef 1 t garlic powder 1 t onion powder 1 t ground cumin 2 t chile powder 2 t crushed dry red pepper 5 t salt 2 T mustard seed 1 T dry oregano leaves 1 T dry basil leaves 2/3 cup parmesan cheese 1 T whole peppercorns 1 4-oz can diced green chiles 3 T dry sherry Mix all the dry ingredients thoroughly. Break up 1 pound of the meat into the bottom of a large pan. Sprinkle a quarter of the dry seasoning evenly over meat. Then add a quarter of the chiles. Continue by quarters with balance of meat, spices, and chiles. Pour sherry over meat. Now, mix by hand 15 minutes. After mixing, press meat mixture down flat in pan, cover with lid, and place in refrigerator about 12 hours. After it has cooled, divide meat into four parts and form each into a roll 8 inches long. Place each roll into a 10-by-12-inch piece of net material. Twist and secure each end of netting with a metal fastener (such as seals a package of bread). Place rolls on a rack over a shallow pan to catch drippings and bake in a 225-degree oven for 4 hours. Allow rolls to cool and place in a paper bag (don't put in a plastic bag or salami will sweat). Salami will keep in the refrigerator at least two weeks and will freeze for two months. To serve, slice thin. ----- Original Message ----- From: Carmen Sent: Tuesday, January 15, 2002 10:08 AM Subject: Re: Salami <<< So, I'm going to make it myself. I found a couple of recipes using ground beef. Anyone else have any recipes I could try? The recipes I found call for adding salt and spices to ground beef and then cooking it at 225. >>>> Hi All, I hope someone will comment on this subject. A few months back I tried to find a way to make healthy salami with grass fed beef. While there are plenty of recipes for a sorts of homemade cold cut type meats, they all called for a curing salt such as Morton Tender Quick. Quoting from their website the ingredients of Morton Tender Quick are " salt, the main preserving agent; sugar, both sodium nitrate and sodium nitrite, curing agents that also contribute to development of color and flavor; and propylene glycol to keep the mixture uniform. " Can we safely assume since the main preserving agent is salt we could substitute curing salt with Celtic sea salt? For example in the following recipe for pepperoni (from Morton's website), can we just replace the Morton Tender Quick with the Celtic sea salt? I realize in this particular recipe recommends using within 3-5 days, but I've seen other recipes that say you can store the meat up to two weeks in the refrigerator. So my main question is, how long can the meat be in cool storage and still be safe? Carmen Pepperoni 1 lb lean ground beef 1-1/2 level tsp Morton® Tender Quick® mix or Morton® Sugar Cure® mix (plain) 1 tsp liquid smoke 3/4 tsp freshly ground black pepper 1/2 tsp mustard seed 1/2 tsp fennel seed, slightly crushed 1/4 tsp crushed red pepper 1/4 tsp anise seed 1/4 tsp garlic powder Preparation Time 20 minutes Refrigerate Overnight Cooking Time 1 hour Servings 1 pound Preparations Combine all ingredients, mixing until thoroughly blended. Divide mixture in half. Shape each half into slender roll about 1-1/2 inch in diameter. Wrap in plastic or foil. Refrigerate overnight. Unwrap rolls and place on broiler pan. Cooking Bake at 325°F until a meat thermometer inserted in the center of a roll reads 160°F, 50 to 60 minutes. Store wrapped in refrigerator. Use within 3 to 5 days or freeze for later use. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2002 Report Share Posted January 15, 2002 <<< So, I'm going to make it myself. I found a couple of recipes using ground beef. Anyone else have any recipes I could try? The recipes I found call for adding salt and spices to ground beef and then cooking it at 225. >>>> Hi All, I hope someone will comment on this subject. A few months back I tried to find a way to make healthy salami with grass fed beef. While there are plenty of recipes for a sorts of homemade cold cut type meats, they all called for a curing salt such as Morton Tender Quick. Quoting from their website the ingredients of Morton Tender Quick are " salt, the main preserving agent; sugar, both sodium nitrate and sodium nitrite, curing agents that also contribute to development of color and flavor; and propylene glycol to keep the mixture uniform. " Can we safely assume since the main preserving agent is salt we could substitute curing salt with Celtic sea salt? For example in the following recipe for pepperoni (from Morton's website), can we just replace the Morton Tender Quick with the Celtic sea salt? I realize in this particular recipe recommends using within 3-5 days, but I've seen other recipes that say you can store the meat up to two weeks in the refrigerator. So my main question is, how long can the meat be in cool storage and still be safe? Carmen Pepperoni 1 lb lean ground beef 1-1/2 level tsp Morton® Tender Quick® mix or Morton® Sugar Cure® mix (plain) 1 tsp liquid smoke 3/4 tsp freshly ground black pepper 1/2 tsp mustard seed 1/2 tsp fennel seed, slightly crushed 1/4 tsp crushed red pepper 1/4 tsp anise seed 1/4 tsp garlic powder Preparation Time 20 minutes Refrigerate Overnight Cooking Time 1 hour Servings 1 pound Preparations Combine all ingredients, mixing until thoroughly blended. Divide mixture in half. Shape each half into slender roll about 1-1/2 inch in diameter. Wrap in plastic or foil. Refrigerate overnight. Unwrap rolls and place on broiler pan. Cooking Bake at 325°F until a meat thermometer inserted in the center of a roll reads 160°F, 50 to 60 minutes. Store wrapped in refrigerator. Use within 3 to 5 days or freeze for later use. Quote Link to comment Share on other sites More sharing options...
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