Beef Salami Stick
A Cajun recipe for Beef Salami Stick.
Ingredients
- 5 lb lean hamburger
- 2 0.5 tsp whole mustard seed
- 2 0.5 tsp coarse or medium black pepper
- 2 0.5 tsp liquid smoke, no more
- 2 0.5 tsp garlic salt
- 5 heaping teaspoons Morton's Tenderquick. (Or, see Grab Bag section under
Instructions
- 1
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.
- 2
Strictly Cajun Please pay 'tench for at least a millisecond, it could be interesting and you might get a chuckle or two, and that's not all bad in this hectic, cyberspace cyclonic world in which we live. Now, that said. . . When you're a Cajun by executive proclamation, not by blood, an explanation is in order, and here it is. . .Being know for making excellent beef jerky, moving who owned a printing press resulted in labels that read: Straight from Castor, Louisiana... Cajun Clark's Handmade Beef Jerky...Made from all natural ingredients in Clark's own kitchen, just for your enjoyment. This product is not for sale under any circumstances. Yep, you got it. da ol' mon Caj used the labels, gave away some beef jerky, and as they say, the rest is history. And now that you know more than you ever wanted to about how River Rat bestowed this honorary moniker, it's past time to get to the Cajun Recipes. Whoa! Thanks go to several fine folks who contributed their recipes for this section. There's Patti, Sandy, and what's-her-name. Now let's do it, there has to be something interesting for supper. Here's what da ol mon Caj received from "what's-her-name," Austin, Texas.