Sweet Spicy Smoked Salami Recipes

Steps:

• Add pancetta to a cold pan. Cook over medium heat, tossing occasionally, until pancetta just starts to crisp up, 4 to 5 minutes.
• Remove pepper stems and, if desired, seeds. Reserve 2 or 3 tablespoons of the oil.
• Separate salami pieces slightly and place in a food processor. Add the pancetta, chili oil, and Calabrian peppers. Pulse on and off until mixture is finely ground. Add olive oil and butter. Process until as smooth and spreadable as desired.
• Transfer spread to a bowl. Cover with plastic wrap and refrigerate, 8 hours to overnight, for best flavor.

Steps:

• In a large glass bowl combine the beef, curing salt, worcestershire, pepper, mustard, red pepper flakes and peppercorns. Use your hands to gently distribute the ingredienjts through the meat. Divided the meat into 2 - 3 logs. Cover The logs tightly with plastic wrap with plastic wrap and refrigerate for 2 days. When ready to cook, unwrap the sausage and drizzle with the honey. Start the Traeger on Smoke and place the meat directly on the grill grate, close the lid and smoke for 2 hours, then turn heat to 250 and cook 1 hour or until internal temperature of the salami reads 160 degrees F with a meat thermometer. Allow the sausage to cool completely before slicing and serving.

Steps:

• Make an aluminum foil bag. Use 2 12" x 18" sheets of heavy-duty foil (or double regular foil) and, (after the ingredients are in the bottom half), crimp the top half on.
• Put the sausage, green pepper and onions in the bottom half of the foil bag.
• Mix the Tabasco up with the sweet and sour sauce and pour it over the sausage mix. Seal the foil bag with the top half. Make sure it is "leak-proof".
• Place on the grill (gas or charcoal) and cook for a total of 45 minutes, turning after each 15 minutes.
• You can slit the bag open when done and serve from it at the campsite.
• If you are cooking this in the hot coals of a campfire, reduce the total cooking time by about 15 minutes and turn every 5 minutes.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking dish with aluminum foil.
• Partially slice the salami into 1/4-inch thick slices, making sure the cuts do not go all the way through. Place the salami into the prepared baking dish, and bake for 1 hour. Drain off the grease.
• Mix the barbecue sauce and brown sugar together in a bowl, stirring until the sugar is dissolved. Pour about 2 cups of the sauce over the salami, and retain the rest for basting. Return the salami to the oven and bake for 45 minutes more, basting occasionally with the reserved sauce. Serve on a platter with a knife so guests can cut their own slices.

Steps:

• Cut the sausage into bite sized pieces. In a large skillet add a small amount of oil and brown the sausage in two batches. Remove the sausage from the pan with a slotted spoon and place into a chafing dish or crock pot. In a small sauce pan combine the crushed pineapple, brown sugar, and creole mustard. Bring to a boil; boil just until the sugar is dissolved. Pour over the sausage and stir to coat the sausage. Keep warm in chafing dish or crock pot for serving.