So the other day I was going through my old recipe box, looking for inspiration, when I found two recipes for sandwich meat. I had made these years ago and they were good tasting. Both use hamburger as a base and the other ingredients are those most have on hand or are easy to find in the grocery store.
Summer Sausage
2 lbs. hamburger
1 cup water
2 tsp. liquid smoke
1/2 tsp. pepper
1/2 tsp. onion powder
1/4 tsp. garlic powder
1 tsp mustard seed
3 Tbsp. Morton's Tender Quick Cure Salt
Mix all the ingredients together. Roll into firm rolls. Wrap in foil with the shiny side out. Refrigerate for 24 hours. Punch holes in the bottoms of the rolls with a fork. Place the rolls on a rack in a baking pan. Bake at 325 degrees for 1 hour and 35 minutes.
Salami
2 lbs. hamburger
3 Tbsp. Morton's Tender Quick Cure Salt
1 tsp. pepper
1/4 tsp. mustard seed
1/8 tsp. garlic salt
1/4 tsp. peppercorns
1 cup water
Mix all ingredients thoroughly and form rolls. Wrap the rolls in aluminum foil. Refrigerate for 24 hours. Place rolls in a Dutch oven, cover with water and bring to a boil. Gently boil for 1 hour. Drain and rewrap.
If memory serves, I made 3 rolls out of one batch of either meat. These sandwich meats are not going to taste exactly like store bought summer sausage or salami. But they will make some seriously good sandwiches. And both freeze well. I'm going to order some hamburger on my grocery order in two weeks, and get some Tender Quick. I think I have everything else on hand. Sure beats that packaged stuff at the store.
Thanks, Vicki, these are recipes I'll try. I'm still trying to track down an old family recipe for (what my mom calls) ground bologna that she used to have for sandwiches that a great grand mom used to make. It had other stuff in it to, and was put through the hand meat grinder before eating, kind of like a spread. I think store bought packaged lunch meat tastes kind of off, too. I do like the Sam's club roast beef, or a ham sandwich from a left over ham. We raise our own turkeys and butcher them each year and I'm waiting for the after holiday turkey sandwiches, too.
ReplyDeleteAmish Heart in New Mexico
Amish Heart...I remember a recipe similar to the one you are looking for. I don't think my mother ever had a written recipe for the spread she made - it was just meat with chopped onion and maybe some pickle relish, all ground up together with mayo to hold it together. Once in a while I will make something like that using a pint of my home canned chicken or beef, but now and then I like something different, like the salami or summer sausage. Variety is good. Living alone, I don't often make a big ham or turkey dinner, but when I do, I always make sure I cook enough meat to have leftovers for sandwiches. That's half the fun. :)
ReplyDeleteGreat post. Question - can you substitute regular salt for the tender quick cure salt? Or is there something special about that particular salt that's needed for the recipe to work? Thx, SJ in Vancouver BC
ReplyDeleteHave you thought about putting some sort of photo on the top of your blog? I went to link you on Facebook and it went down to those ridiculous boots on Bayou Resistance Man's blog and paired them with this article. Needless to say, I didn't post it! - lol
ReplyDeleteSJ...You can not substitute for the Tender Quick salt. Tender Quick is used just for curing meat and any other salt just won't work. I haven't bought it for a while, but I don't think it is expensive. Any grocery store should have it with their other salts.
ReplyDeleteGorges...I hadn't really thought about including a photo. I shy away from having my picture taken, but I suppose I could maybe find something to use. I'll see what I can do. I would hate to be associated with those gawd-awful boots. :)
ReplyDeleteI might have to try this.
ReplyDeleteI have never heard of anything like what you posted, If I could eat beef, I would try these. What diameter are these rolls? Do you slice it off like bologna?
ReplyDeleteBW...There are all sorts of other things I can use for making a sandwich, but sometimes it is nice to use something different. I had forgotten all about these until I stumbled across the recipes. They are seriously good.
ReplyDeleteLinda...I got the recipes from my Dad who liked to try making different foods. I am not sure about the diameter of the rolls, but if I remember right, I would divide the meat mixture into thirds and make each roll between 6 & 8 inches long. After they are cooked, they are sliced just the same as you would slice a roll of summer sausage.
ReplyDeleteSounds yummy! Had a hankering for bologna the other day so I bought a 1/4 pound at the deli. Disappointed it didn't taste like I remembered. Much, much too salty.
ReplyDeleteCM...I remember these recipes as tasting really good. I had forgotten about them until I found them in my recipe box again. Like you, I have been finding myself disappointed in foods I ate when younger that no longer taste as they should. I think it might be all of the preservatives used now. A while back I stuck half a loaf of store bought bread in a cupboard and forgot about it. Two weeks later there wasn't a spot of mold to be seen. Homemade bread will mold within maybe 5 days. That's when I invested in the bread machine so I could make my own. I am not rabid about things like preservatives, but I would rather have food taste like food. :)
ReplyDeleteI eat a lot of sandwiches. They are quick to make and not a lot of clean up. We try to keep spiral cut hams in the refrigerator as I'm partial to ham sandwiches. I also like pastrami and can get that at the grocery store.
ReplyDeleteHarry...I do the same. Lots of times I just don't want to bother cooking for just one unless it is something in the crock pot. I do like the ham and pastrami as well, but am kind of off the packaged stuff. These two recipes give me something different once in a while.
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