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.
These sliced 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.
Also try my salami chips with white bean dip.
Smoked Glazed Salami
- 2 pounds salami whole, not sliced
- 1/4 cup apricot preserves
- 2 tablespoons Dijon mustard
- 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. I also sliced the salami and served it on sandwiches.
Nutritional values are approximate.