if you do mustard seed , peppercorn, fennel, anis. paprika. it come out really awesome also. but if you do it just like you just did with PORK A lion, it comes out like spam, sept better! fried like bacon or you can just eat it like the salami. sometimes I cut the quick cure down and do the refrigerator cure where you put it in a big zip lock and kneed it every day for a few days and then wrap it and cook. if you do it that way you can make a round roll and wrap it tight in foil round. then cook it on a cookie sheet ( one side will get a little flat if you don't roll it ever so often, i cook it low and slow for a few hours. so that internal temp gets up to like 175 180. it sets up better like that. super awesome video! My Mom taught me these things in the 70's, she had a round glass open ended tube ( both ends open) it was 6" diameter. it made perfect round salami. I haven't ever had good luck with that liquid smoke so i just quit doing that, I mean, it;s real easy to over power it and ruin everything, I am bad about that. I was surprised when you said lean, with the hamburger I use the fattiest i can find! LOL for real and cooking it low and slow like I said when it cools down it has those gnarly white spots. The pork loin spam type though is lean. I have not done this in almost a year just came across this video here and got me all charged up again! :0) thanks!
I love that you showed this! Yes please bring us along for the old recipes. Some of them are tried and true and taste the best because yes we know what's in them. My aunt was the cookie maker in my mothers family. She made all her cookies from scratch. so tasty. I asked her to write down the recipes then forgot that I had asked her, and one day she handed me a pad of writing paper with about 15 cookie recipes in it in her own handwriting. She has been gone for many years now. I so appreciate that I have them. a keepsake for me for sure. I look forward to what you will show us next. Thank you for taking the time to film all of this for us. Very much appreciated!
Hello luv. I was just going to let you know that the fence on your meat slicer bends quite a bit when you push the meat against it, then slide to cut. That is why you get thick slices, or wedge shape slices. Mine is doing this too. I am going to do something to secure the fence so it will not flex when pushing the meat against it. I like my slices to be almost see through. It has to remain adjustable, but secure. Thanks for the recipe. I cannot wait to try it!
I've made this recipe many times, except mine called for a tsp of mustard seeds. I love to cook it in pattys right away after mixing it. This is wonderful with pancakes or waffles. Love your show!
I used to make that too & haven't for a long time. I always made it in little rolls like summer sausage. I loved how your meat slicer cut it so thin. I definitely need to try to make this! Thanks for the reminder to make this again. I'm looking fwd to the old recipes!
Looking forward to these “scratch” recipes, Barb! This looks simple and delicious! As soon as school is out, Caroline and I are going to make some homemade salami! Thanks for sharing!
thank you so much for this recipe. I'm trying to use as much as I can of our own meat. Lunch meat is one of the things I can't stop my husband purchasing.
Oh thank you for reminding me of this recipe. I made this year's ago also and totally forgot about it. I struggle with new ideas for field lunches so this goes on my list and a good way to use up that hamburger in the freezer. I always enjoy your videos.
I really miss not having venison anymore. When our boys were home, there were years, when we'd process 4 deer. Each of our boys & The Old Farmer would get a deer & we learned to process it ourselves. I preferred our own processed over what the local meat packer's way of doing it.
Wow I've never seen this before and will definitely try this out. I am also going to send this to my daughter in law so she can subscribe and try your recipes. I just love these old recipes. Thank you for sharing.
Morton's Tender Quick is not available in Canada. I will have to see what I can do to amend the recipe for the nitrites that are available here. But I like this. One of the few beef sausage recipes I have seen so far. Thank you.
You needed to check it with a meet thermometer after it was done. Curious what temperature was achieved after baking . Going to make this as soon as I can find some good ground beef.
Farmers are selling their homegrown hamburger for $5/#. MUCH better than what you get in the store. I checked our local grocery store, the 80/20 was around $3.50
Thank you so much for this recipe. It is good knowing about the Tender Quick. A supermarket where I once lived made and sold a lunchmeat that tasted like meatloaf. I have craved this over the years and may try and adapt this recipe to that end, as well as your salami. Thinking of using a short Pullman bread pan to form and bake these in as I buy hamburger by the 3 or 5 lb. chub and it likely won't fit in a regular loaf pan. Would you increase the time should I use the bigger pan? Your recipes are keepers!
I've doubled the recipe, but used 2 loaf pans. I'm sure about the time, but it won't hurt anything to cook it a bit longer. I think I ended up cooking this batch for 15-20 mins longer, since I was outside working. And forgot haha
You are the hardest working person I've ever met! Salami looks good! I'm surprised there aren't any "special" spices for salami. Just everyday spices most of us have. Except the tender salt thingy. I forgot already what you called it. I would actually make this, but I don't have an electric slicer and wouldn't want to screw it up slicing by hand. What do you think? It needs to be thin-ish, right?
the Meat Tenderizer is Morton's Tender Quick. It's right by the salt, in the grocery store. I've made it many times and was to lazy to get my meat slicer LOL I just slice it as thin as I can. It was good that way. Actually was able to get it about the same thickness as the thicker slices
My only issue is the curing salts are unhealthy, dangerous! They contain 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. The reason why we end up with autoimmunes!
if you do mustard seed , peppercorn, fennel, anis. paprika. it come out really awesome also. but if you do it just like you just did with PORK A lion, it comes out like spam, sept better! fried like bacon or you can just eat it like the salami. sometimes I cut the quick cure down and do the refrigerator cure where you put it in a big zip lock and kneed it every day for a few days and then wrap it and cook. if you do it that way you can make a round roll and wrap it tight in foil round. then cook it on a cookie sheet ( one side will get a little flat if you don't roll it ever so often, i cook it low and slow for a few hours. so that internal temp gets up to like 175 180. it sets up better like that. super awesome video! My Mom taught me these things in the 70's, she had a round glass open ended tube ( both ends open) it was 6" diameter. it made perfect round salami. I haven't ever had good luck with that liquid smoke so i just quit doing that, I mean, it;s real easy to over power it and ruin everything, I am bad about that. I was surprised when you said lean, with the hamburger I use the fattiest i can find! LOL for real and cooking it low and slow like I said when it cools down it has those gnarly white spots. The pork loin spam type though is lean. I have not done this in almost a year just came across this video here and got me all charged up again! :0) thanks!
Is this recipe online somewhere? it sounds yummy. I wonder if beef would work in it and still be similar to Spam?
Thanks for sharing!
This is exciting. I’ll do this one first, then venture out with other options. Awesome, thanks!
I love that you showed this! Yes please bring us along for the old recipes. Some of them are tried and true and taste the best because yes we know what's in them. My aunt was the cookie maker in my mothers family. She made all her cookies from scratch. so tasty. I asked her to write down the recipes then forgot that I had asked her, and one day she handed me a pad of writing paper with about 15 cookie recipes in it in her own handwriting. She has been gone for many years now. I so appreciate that I have them. a keepsake for me for sure. I look forward to what you will show us next. Thank you for taking the time to film all of this for us. Very much appreciated!
What a sweet story about your Aunt. Having her recipes in her own handwriting is even more special
Hello luv. I was just going to let you know that the fence on your meat slicer bends quite a bit when you push the meat against it, then slide to cut. That is why you get thick slices, or wedge shape slices. Mine is doing this too. I am going to do something to secure the fence so it will not flex when pushing the meat against it. I like my slices to be almost see through. It has to remain adjustable, but secure. Thanks for the recipe. I cannot wait to try it!
Thank you for this great video. I love it. It’s hard to find real stuff on the RUclips. For making lunch meat
I've made this recipe many times, except mine called for a tsp of mustard seeds. I love to cook it in pattys right away after mixing it. This is wonderful with pancakes or waffles. Love your show!
Yum! I’m out of hamburger for now, until our next beef is ready in January. The mustard seeds sound great
Love it! Would be thrilled to get more lunch meat recipes!
Loving these older recipes.
Thank You! I look forward to all the “new” old recipes.
Nice who woulda thunk I love these old recipes
You are an amazing lady Barb! That looked delicious 😋. Peace love and hugs.
That looked better than store bought. Sure Barb, there you go with your meat slicer again. Making me miss mine even more 🤣😂
ha ha. It's that the way it always goes LOL
Thank you ! I made it the same way but it’s been decades .
I used to make that too & haven't for a long time. I always made it in little rolls like summer sausage. I loved how your meat slicer cut it so thin. I definitely need to try to make this! Thanks for the reminder to make this again. I'm looking fwd to the old recipes!
when I came across all those recipes I made 40+ years ago
I love this lady! Great video!❤
Thank you so much, I have old recipes from Germany, they are wonderful
Thank you. Love the old recipes.
Looking forward to these “scratch” recipes, Barb! This looks simple and delicious! As soon as school is out, Caroline and I are going to make some homemade salami! Thanks for sharing!
that sounds great. Caroline is blessed to have a father like you
The Salami looks delicious! I would like to try that myself.
I think I'll like the old recipes.
Just found your channel and love it! Thanks for this recipe. ❤️
Looks great! Thank you for sharing. Going to make this soon.
Thank you sharing, I’m looking forward to your homemade recipes….this one is a must try!☺️
I’m so excited and grateful for your hard Salmi recipe as it’s a lunch meat favorite in our home. Happy cooking and glad I found you on yt
thank you so much for this recipe. I'm trying to use as much as I can of our own meat. Lunch meat is one of the things I can't stop my husband purchasing.
Oh thank you for reminding me of this recipe. I made this year's ago also and totally forgot about it. I struggle with new ideas for field lunches so this goes on my list and a good way to use up that hamburger in the freezer. I always enjoy your videos.
I understand thinking of new meals. Have you canned some of that hamburger? I had so much last year, we donated to the local food bank
@@theoldfarmerswife5915
Yes I canned sloppy Joe's yesterday I'm going to can spaghetti sauce today.
Wow this is one recipe I definitely will try .👏👏👏👏✌💪💖🎅🚌🌻👍
I received venison sausage made the same war I think. It was round, like a link. Wrapped in foil. So bet it is good!
Thank you so much for your videos. We love doing things from scratch and I appreciate your time and effort to help us.
Max and I will be there for dinner to eat sandwiches. We are blown away at how easy that is. We will do this for sure!!
Forgot about this recipe! I’ve made tons of this with venison. So good. Thanks
Same! One of my dad’s favorites
I really miss not having venison anymore. When our boys were home, there were years, when we'd process 4 deer. Each of our boys & The Old Farmer would get a deer & we learned to process it ourselves. I preferred our own processed over what the local meat packer's way of doing it.
I will be trying this after hunting this year! I love the idea of using the loaf pan so much easier/cheaper than stuffing a tube, thank you
I'm making this now. I can't wait to try it!
How did this turn out for you? How was the taste? Does it taste like salaimi?
Could you do a olive loaf .you are a great cook.
If my pimento pepper plant produces this summer, we can try that! I made pimento cheese from it a couple years ago, that was really good
I’m going to try this with venison
Wow I've never seen this before and will definitely try this out. I am also going to send this to my daughter in law so she can subscribe and try your recipes. I just love these old recipes. Thank you for sharing.
Oh thank you 🥰
Definitely going to try this
Well this is interesting I’m really looking forward to more recipes
I love salami so I'm going to try this!
This is a must try! I look forward to seeing more older recipe's.
Morton's Tender Quick is not available in Canada. I will have to see what I can do to amend the recipe for the nitrites that are available here. But I like this. One of the few beef sausage recipes I have seen so far. Thank you.
Love the idea of old recipes videos
I'm so ready for fall, so I can get back in the kitchen and do more old recipes.
thank you I can't wait to try this and see what other recipes you have
Cheapest hamburger I can find at the moment is $3.99/lb for 75/25. I love the old recipes and will keep each one you do. Thank you💕
Thank you for sharing.
Thank you so very much for sharing!!
ground beef 85/15 aldi great lakes region is $4.79 pound as of yesterday 5-17-2022
I gotta try this 😊
good job. if you come up with a breakfast sausage recipe please share.
Sounds wonderful 😊
You needed to check it with a meet thermometer after it was done. Curious what temperature was achieved after baking . Going to make this as soon as I can find some good ground beef.
Thank you for this
Looking forward to those old recipes! The salami sounds great! Ground beef here is $4.79 a pound.
Farmers are selling their homegrown hamburger for $5/#. MUCH better than what you get in the store. I checked our local grocery store, the 80/20 was around $3.50
@@theoldfarmerswife5915 I'd buy it in a minute if a farm was nearby.
Do you have a recipe for Genoa Salami? This video was fantastic! Thank you
Thank you so much for this recipe. It is good knowing about the Tender Quick. A supermarket where I once lived made and sold a lunchmeat that tasted like meatloaf. I have craved this over the years and may try and adapt this recipe to that end, as well as your salami. Thinking of using a short Pullman bread pan to form and bake these in as I buy hamburger by the 3 or 5 lb. chub and it likely won't fit in a regular loaf pan. Would you increase the time should I use the bigger pan? Your recipes are keepers!
I've doubled the recipe, but used 2 loaf pans. I'm sure about the time, but it won't hurt anything to cook it a bit longer. I think I ended up cooking this batch for 15-20 mins longer, since I was outside working. And forgot haha
WoW! I love this!
Can u make pastrami too?
What internal temperature are you aiming for?
Could I use sausage instead of hamburger ? Thank you and I would love those old time recipes .
I don’t see why not. You might want to be careful which spices you use
I am looking for more like this . Can you tell me what kind of slicer you have. I bought one and didn't like it so I gave it to my son .
We bought this about 30 years ago, at Cabela's, on Black Friday. We don't use it much, so it's perfect for us.
@@theoldfarmerswife5915 Thank you for the reply . love your videos.
You are the hardest working person I've ever met! Salami looks good! I'm surprised there aren't any "special" spices for salami. Just everyday spices most of us have. Except the tender salt thingy. I forgot already what you called it. I would actually make this, but I don't have an electric slicer and wouldn't want to screw it up slicing by hand. What do you think? It needs to be thin-ish, right?
the Meat Tenderizer is Morton's Tender Quick. It's right by the salt, in the grocery store. I've made it many times and was to lazy to get my meat slicer LOL I just slice it as thin as I can. It was good that way. Actually was able to get it about the same thickness as the thicker slices
?Tender Quick? I've never use Tender Quick, and quite honestly don't know what it is. I'm learning new things with every video😳
Can venison be used to make this?
I bet it would be amazing with venison. I used to make several types of salami, back when our 3 boys & my husband would get a deer every year
dirty jeans?? your a working girl!!! I gotta try this one too ;)
😂. Tried to cover them up with a clean shirt 😂
My only issue is the curing salts are unhealthy, dangerous! They contain 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. The reason why we end up with autoimmunes!
I wouldn't call it Salami as it needs to cure to be called Salami , its more like a devon/luncheon meat
Looks good though
You say you know whats in it, what the hell is in tender quick or liquid smoke, sounds ranks to me
That recipe is a meatloaf there is no resemblance to a salami that tender quick better not use it use salt in much less amount.
What does the tender quick do? Why had we better not use it?
Spam
Cold meatloaf:)