z grill smoked salami


  • Pound Ground Sirloin

  • 1 Tablespoon Morton Tender Quick® Home Meat Cure

  • Tablespoon Worcestershire sauce

  • 1 Tablespoon ground black pepper

  • 2 Teaspoon mustard seeds

  • 1 Teaspoon red pepper flakes

  • 1 Teaspoon black peppercorn

  • Teaspoon honey



Plan ahead! This recipe requires overnight time. In a large glass bowl combine the beef, curing salt, Worcestershire, pepper, mustard, red pepper flakes, and peppercorns. Gently distribute the ingredients through the meat.


Cover with plastic wrap and refrigerate for 1 day.


After the meat has cured for 1 day, lay two pieces of long plastic wrap on top of each other on your work surface. Overturn the meat directly into the middle of the plastic wrap. Form the meat into a long log shape.


Pull the plastic wrap around one side and smooth out the edges of the log. Use even pressure across the length to work out any bubbles. Pull the plastic wrap tightly around the other side and overlap the edges of the wrap to create a tight seal. Roll the sausage forward and back with both hands. Once you have the sausage fairly uniform in width, tightly twist the ends of the plastic wrap. Return to the refrigerator for 1 day.


When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.


Unwrap the sausage and drizzle with the honey. Place directly on the grill grate, close the lid and smoke for 6-8 hours or until the internal temperature of the sausage reads 170℉ with a meat thermometer.


Allow the sausage to cool completely before slicing and serving. Enjoy!

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