A leaner picnic salami still passed our tasters' test - Lightening Up

Sunset, June, 1991

A learner picnic salami still passed our tasters' test Can salami be lean but still taste good? We looked at our popular beef salami recipe from June 1977 to see how it could be lightened up. The original used marbled beef. Here, we switch to lean turkey, chicken breast, and port tenderloin.

Frankly, these lean sausages are not as moist-tasting as the original. But our tasters liked their flavors, rated their firm-chewy texture as pleasant and salami-like, and were quite surprised to learn how little fat they contained.

Though curing salt contains nitrates, it give the meat a moister, firmer texture than does the salt-and-sugar substitute. Curing salt can also be difficult to find. You can order Tender-Quick curing salt from Cumberland General Store, Route 3, Box 81, Crossville, Tenn. 38555; (800) 334-4640. A 2-pound bag costs $3.92, plus shipping.

Lean Picnic Salami

If you use a food chopper, grind meat with a medium blade, then season.

Seasoned meat mixture (choices follow)

2 sheets foil, each 12 by 18 inches

Put meat mixture in a food processor. Whirl, pulsing on and off, until mixture is finely ground. Cover mixture and refrigerate 2 hours or up until next day for flavors to blend. Divide mixture in half. Shape each portion into a compact 8-inch log. Place each log on a foil sheet. Roll snugly in foil; fold ends shut. Using a 2-pronged fork or a skewer, pierce all over at about 1-inch intervals, just breaking through foil. Set rolls in a pan (at least 9 in. square). Bake in s 225[degrees] oven for 3 hours; rolls should feel firm when pressed. While salami is still warm to touch, gently peel off foil, removing any tiny bits. Blot salami with towels. Chill until cool. Serve, or wrap airtight; with salt and sugar, chill up to 1 week; with curing salts, chill up to 2 weeks. Freeze up to 1 month. Slice thin. Makes 2, each about 12 ounces.

Per ounce:

Smoked turkey salami: 46 cal.; 8.8 g protein; 0.6 g fat; 0.6 g carbo.; 117 mg sodium; 23 mg chol.

Italian chicken salami: 48 cal.; 9 g protein; 0.6 g fat; 1 g carbo.; 172 mg sodium; 22 mg chol.

Asian pork salami: 46 cal.; 8 g protein; 1 g fat; 0.8 g carbo.; 107 mg sodium; 25 mg chol.

Per ounce original smoky beef picnic salami (June 1977, page 98): 84 cal.; 6.7 g protein; 6 g fat; 0.4 g carbo.; 586 mg sodium; 24 mg chol.

Per ounce original smoky beef picnic salami (June 1977, page 98): 84 cal.; 6.7 g protein; 6 g fat; 0.4 g carbo.; 586 mg sodium; 24 mg chol.

Seasoned meat mixtures: Smoked turkey. Cut 2 pounds boned and skinned turkey breat into 1-inch chunks; or use 2 pounds ground turkey breast. Mix well with 1 teaspoon salt and 1 tablespoon firmly packed brown sugar (or use instead 1 tablespoon curing salt), 1 teaspoon liquid smoke, 1 teaspoon pepper, and 1/2 teaspoon garlic powder.

Italian Chicken. Cut 2 pounds boned, skinned chicken breast into 1-inch chunks. Mix well with 1 1/2 teapoons salt and 1 tablespoon firmly packed brown sugar (or use instead 1 tablespoon curing salt); 2 tablespoons each grated parmesan cheese and dry minced onion; and 2 teaspoons each dry oregano leaves, dry basil leaves, and dry marjoram leaves.

Asian pork. Trim fat from 2 pounds pork tenderloin; cut meat into 1-inch chunks. Mix well with 1/2 teaspoon salt and 1 tablespoon firmly packed brown sugar (or use instead 1 tablespoon curing salt), 1 tablespoon soy sauce, 2 teaspoons crushed dry hot red chilies, 1 1/2 teaspoons ground ginger, and 1/2 teaspoon garlic powder.