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I picked up a few fancy salami the other day while at Jungle Jim’s market outside of Cincinnati, Ohio. I didn’t get them by accident. Someone on an online BBQ group had recommended cutting them Hasselback-style, smoking them and glazing with an apricot glaze. The thought had my mouth watering, so I proceeded to make awesome smoked glazed salami. A little sweet, a little smokiness, and flavor-packed cured meat. Perfect.
Pass The Crackers
These sliced smoked glazed salami treats are perfect on crackers with cheese. Or even on sandwiches. Or by themselves. If you like a little spiciness, you can substitute jalapeno jelly for the apricot preserves. The heat really works well with the flavor of the salami.
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Also try my salami chips with white bean dip.
Smoked Glazed Salami
Ingredients
- 2 pounds salami whole, not sliced
- ¼ cup apricot preserves
- 2 tablespoons Dijon mustard
Instructions
- Cut thin slits in the salamis, but do not cut all the way thru. Tip: I lay two wood spoons alongside the salami. Then, when I cut down thru the salami the round spoon handles keep me from cutting too far.
- Fire up your smoker for cooking at 225 F. Use a light wood such as apple or peach.
- Smoke the salami for 1 hour.
- Combine the apricot preserves and Dijon and brush half over the tops of the salami.
- Smoke another 30 minutes then brush with the remaining glaze and smoke another 30 minutes.
- Remove from the smoker.
- Serve as is, with a knife for slicing, as a great topping for crackers.
Notes
Nutrition
Nutritional values are approximate.
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