I am starting this post with a picture that I took for inspiration one day, when I was homesick for Texas, my friends and my old home, trying to see what my future here would hold and trying to look forward to things here instead of looking in my rearview mirror. So I took a drive out on the beautiful road where we will begin building our new home that we have planned over the past year. This view you see is off of Carnahan Creek Road just past the Tuttle Creek Dam. It is hard to give it the perspective it deserves, but this is atop a very high view, where you can see for miles in all directions. Huge Flint Hills abound. It was beautiful and inspiring, and I was excited about that being the drive to my home every day in the near future!
This blog post is dedicated to "Eat MoR Beef"! Because that is our livelihood now. and when you go from an empty freezer to one filled with a quarter of a beef, and you mostly eat turkey, you have to figure out some new uses for your the product that supports your family. My extended family is happy. My mom was sent home with steaks and roasts, and my friend Shannon is looking forward to her resupply when we come to visit over Easter.
If you know me, you know that I don't eat any type of restaurant or store purchased meat that is of the ground persuasion because I worry about what it "really" is. And now I know, after watching the news, that it was with good reason! ;) So I made a homemade beef salami today. Tate needs good, easy protein to take to school and snarf down before track practice. We are going skiing next week and we need some good portable food. I will probably make homemade granola before we go. If you have extra ground beef on hand this stuff is FABULOUS! And you know exactly what goes into it! :) You have to be patient because the process takes 24 hours. Make sure you use exactly the type of curing salt it calls for. I will take a picture of the bag and post it too.
Try it...you just might like it! I like it and I am all kinds of picky! :)
YUMMY HOMEMADE SALAMI
2 pounds ground beef 1/4 teaspoon garlic powder 1/4 teaspoon onion powder
1/2 teaspoon mustard seed 2 tablespoons Morton® Tender Quick curing salt (you must use exactly this, not just salt or tenderizing salt)
1 tablespooncoarsely ground black pepper 1 teaspoon red pepper flakes (optional) 1 teaspoon liquid smoke flavoring
Directions
1.In a large bowl, mix together the ground beef, garlic powder, onion powder, mustard seed, curing salt, black pepper and liquid smoke. Mix in the red pepper flakes if desired. Roll the mixture into a 2 inch diameter log, and wrap tightly in aluminum foil with shiny side in.
Refrigerate for 24 hours to cure.
2.Preheat the oven to 325 degrees F (165 degrees C). Make a few slits in the bottom of the roll to allow the fat to drain when cooking. Place roll onto a broiler pan, and fill the bottom part of the pan with about 1 inch of water to keep the salami moist.
3.Bake for 90 minutes in the preheated oven. Remove from pan and cool completely before unwrapping the salami. I refridgerate. Slice and eat as lunch meat, or serve on a tray with crackers and cheese.
I am starting this post with a picture that I took for inspiration one day, when I was homesick for Texas, my friends and my old home, trying to see what my future here would hold and trying to look forward to things here instead of looking in my rearview mirror. So I took a drive out on the beautiful road where we will begin building our new home that we have planned over the past year. This view you see is off of Carnahan Creek Road just past the Tuttle Creek Dam. It is hard to give it the perspective it deserves, but this is atop a very high view, where you can see for miles in all directions. Huge Flint Hills abound. It was beautiful and inspiring, and I was excited about that being the drive to my home every day in the near future!
This blog post is dedicated to "Eat MoR Beef"! Because that is our livelihood now. and when you go from an empty freezer to one filled with a quarter of a beef, and you mostly eat turkey, you have to figure out some new uses for your the product that supports your family. My extended family is happy. My mom was sent home with steaks and roasts, and my friend Shannon is looking forward to her resupply when we come to visit over Easter.
If you know me, you know that I don't eat any type of restaurant or store purchased meat that is of the ground persuasion because I worry about what it "really" is. And now I know, after watching the news, that it was with good reason! ;) So I made a homemade beef salami today. Tate needs good, easy protein to take to school and snarf down before track practice. We are going skiing next week and we need some good portable food. I will probably make homemade granola before we go. If you have extra ground beef on hand this stuff is FABULOUS! And you know exactly what goes into it! :) You have to be patient because the process takes 24 hours. Make sure you use exactly the type of curing salt it calls for. I will take a picture of the bag and post it too.
Try it...you just might like it! I like it and I am all kinds of picky! :)
YUMMY HOMEMADE SALAMI
2 pounds ground beef 1/4 teaspoon garlic powder 1/4 teaspoon onion powder
1/2 teaspoon mustard seed 2 tablespoons Morton® Tender Quick curing salt (you must use exactly this, not just salt or tenderizing salt)
1 tablespooncoarsely ground black pepper 1 teaspoon red pepper flakes (optional) 1 teaspoon liquid smoke flavoring
Directions
1.In a large bowl, mix together the ground beef, garlic powder, onion powder, mustard seed, curing salt, black pepper and liquid smoke. Mix in the red pepper flakes if desired. Roll the mixture into a 2 inch diameter log, and wrap tightly in aluminum foil with shiny side in. Refrigerate for 24 hours to cure.
2.Preheat the oven to 325 degrees F (165 degrees C). Make a few slits in the bottom of the roll to allow the fat to drain when cooking. Place roll onto a broiler pan, and fill the bottom part of the pan with about 1 inch of water to keep the salami moist.
3.Bake for 90 minutes in the preheated oven. Remove from pan and cool completely before unwrapping the salami. I refridgerate. Slice and eat as lunch meat, or serve on a tray with crackers and cheese.
