Had a request for some more Cotto Salami, this batch I did with beef chuck roast 60% and pork butt 40% This is 10 lb total.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/Dec29_0009.jpg)
Stuffed and ready for a good night rest in the fridge.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/Dec31_0002.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/Dec31_0001.jpg)
In the smoker set at 140 F and 3 hr Pecan. After the smoke slowly raise the cabnet temp till the max temp is no higher than 180 F. I try to keep the cabnet temp about 20 deg higher than the IT of the sausage when raising the temp.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/Dec31_0003.jpg)
Pulled out when the IT hit 152 F then an ice bath till the IT dropped below 100 F.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/Jan01_0001.jpg)
After a 48 hr rest in the fridge, to let every thing blend, pulled off the casing.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/Jan06_0003.jpg)
Looks and tastes dam good.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/Jan06_0002.jpg)
All wrapped and ready to head out the door.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/Jan06_0011.jpg)
2 Chubs for me and 4 for them
4 for them, ONE for you and ONE for me!
Looks just great!
So what was the recipe. ;D
Quote from: classicrockgriller on January 11, 2010, 04:55:20 PM
4 for them, ONE for you and ONE for me!
Looks just great!
So what was the recipe. ;D
Its out of the book Great Sausage Recipes and Meat Curing by Rytek Kutas, with some extra garlic and crushed black pepper.
Guess I'll have to buy that damn book.
Was hoping to collect the recipes one at a time. ;D
Quote from: classicrockgriller on January 11, 2010, 05:18:06 PM
Guess I'll have to buy that damn book.
Was hoping to collect the recipes one at a time. ;D
I can bring it in tomarrow if you want.
Quote from: OU812 on January 11, 2010, 05:21:26 PM
Quote from: classicrockgriller on January 11, 2010, 05:18:06 PM
Guess I'll have to buy that damn book.
Was hoping to collect the recipes one at a time. ;D
I need to get it if I am gonna make sausage.
I can bring it in tomarrow if you want.
Looks really good.
OU, have you tried the venison bologna yet in the small summer sausage casings?? Much better than in the 8 in that I used.
Looks awesome OU, nice job. ;D
Quote from: Tenpoint5 on January 11, 2010, 08:37:29 PM
Looks really good.
OU, have you tried the venison bologna yet in the small summer sausage casings?? Much better than in the 8 in that I used.
Not yet, still doing what the other people want.
Got a call last night and another guy is bringing over his deer and some pork to make all of it into sausage, I get the back straps.
Might have to sneak in some of that bologna when I'm mixin up the spices. ::)
You got that recipe handy?
This one?
Deer Bologna
For German Bologna use Lean Beef instead of venison
For 10 lbs:
7 lbs venison
3 lbs pork butts
1 tsp ground white pepper
3 Tbs ground mustard
1 Tbs ground celery
1 tsp ground nutmeg
1 tsp ground coriander
1 tsp garlic powder
4.5 Tbs powdered dextrose
2 cups soy protein concentrate (or Substitute with Non Fat Dry Milk)
2 cups ice water
2 tsp Instacure #1 (DQ Curing salt #1, Prague Powder #1, pink salt)
4 Tbs salt
Grind meat through 3/16' grinder plate. Mix ingredients and distribute evenly, add water as you go. Bologna is usually stuffed into 8" diameter casings but 3.5", 5" or any size that is handy will work too. Hang at room temperature until casings are dry. Place in preheated smoker at 165 degrees. until internal temp reaches 150 degrees. Remove and cool in a water bath until internal temp is brought down to around 90 degrees. This type of bologna is usually not smoked. If you like a more store bought look, be sure to emulsify the meat while grinding.
Quote from: Tenpoint5 on January 12, 2010, 06:40:02 AM
This one?
Deer Bologna
For German Bologna use Lean Beef instead of venison
For 10 lbs:
7 lbs venison
3 lbs pork butts
1 tsp ground white pepper
3 Tbs ground mustard
1 Tbs ground celery
1 tsp ground nutmeg
1 tsp ground coriander
1 tsp garlic powder
4.5 Tbs powdered dextrose
2 cups soy protein concentrate (or Substitute with Non Fat Dry Milk)
2 cups ice water
2 tsp Instacure #1 (DQ Curing salt #1, Prague Powder #1, pink salt)
4 Tbs salt
Grind meat through 3/16' grinder plate. Mix ingredients and distribute evenly, add water as you go. Bologna is usually stuffed into 8" diameter casings but 3.5", 5" or any size that is handy will work too. Hang at room temperature until casings are dry. Place in preheated smoker at 165 degrees. until internal temp reaches 150 degrees. Remove and cool in a water bath until internal temp is brought down to around 90 degrees. This type of bologna is usually not smoked. If you like a more store bought look, be sure to emulsify the meat while grinding.
Thats the one
Thanks 10.5
"Them" are lucky guys! ;D
Lumpy
Quote from: lumpy on January 12, 2010, 06:50:40 AM
"Them" are lucky guys! ;D
Lumpy
"Them" would be Taby's best friend, and her boy friend.
Seems she likes the stuff I make better than the stuff her boy friend had made at the locker.
Nice lookin
I think I am going to have to give that a try?
Can it be sliced thin or will it un-bind if you do that?
I have pepperoni curing in the garage with some cured / cooked salami
Some coppa curing in the 3 rd shelf of the fridge
A pork leg in BBQ purgatory in the bottom shelf of the fridge
Now fantasies about more salami....
WHEN WILL IT EVER END ??????????????????????? ::)
And the best part is when your doctor tells you your cholesterol is way too high :(
Lumpy
Quote from: oakville smoker on January 12, 2010, 09:14:40 AM
Nice lookin
I think I am going to have to give that a try?
Can it be sliced thin or will it un-bind if you do that?
I have pepperoni curing in the garage with some cured / cooked salami
Some coppa curing in the 3 rd shelf of the fridge
A pork leg in BBQ purgatory in the bottom shelf of the fridge
Now fantasies about more salami....
WHEN WILL IT EVER END ??????????????????????? ::)
I cut it 1/8" thick to make sammies and it dont fall apart for me.
Sounds like your fridge in the garage is just like mine in the basement, full of smoked goodness.
The salami is done and I must cut one of these babies open for a taste
I think the pepperoni are done as well. I should vac seal them and get them in the fridge for safe keeping
One day someone is going to leave the garage door open and all the goodies will be gone
Human or animal, but I think animal might be the predator
Not if I'm in the neibourhood ;)
Enjoy the eats!
Lump
Ingredients for Cotto Salami
6 lb chuck roast
4 lb pork butt
4 Tab salt (I use Morton Kosher Salt)
6 Tab corn syrup solids
2 Tab ground black pepper (I use 3 Tab + 1 1/2 tsp butcher grind)
2 tsp cure #1
1 Tab whole black pepper corns
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp ground ginger
1 Tab caraway seed
4 large cloves garlic (I use 4 tsp granulated garlic, 1/4 tea = 1 clove)
2 cup soy protein concentrate
2 cup cold distilled water
Grind meat through coarse plate, mix the soy protein directly into the meat. Add all dry ingredients in the water and mix well. Mix the water mixture in the meat till the meat just starts to get sticky then grind through a 3/16" plate. Put in your stuffer and stuff, I use 3 1/2" X 24" casings. Hang in fridge over night to let the cure do its thing and let the flavors blend.
In the morning remove the Salami and hang at room temp, fire up the smoker and set the cabnet temp to 180 F. When the smoker is ready put the salami in and open the vent all the way then turn the cabnet temp down to 130 F and start the smoke, I use 3 hr Pecan. With the overnight rest in the fridge you dont have to worry about the sausage sweating on you. After the smoke bump the cabnet temp up to 150 F and hold it there till the sausage gets within 20 deg of the cabnet temp then bump up the temp to 170 F and hold there till the sausage IT hits 152 F for at least 30 min or the IT goes to 153 F then pull out and put in a waiting cooler full of ice water and keep in the water till the IT drops below 100 F After the bath hang the sausage at room temp for at least 1 hr to drip dry and bloom. Then hang in the fridge for at least 24 hr, I go 48 hr before slicing.
Enjoy
Edit: forgot the meat, its in there now.
Thanks much
I found some salami casings today and will try to put them to use with this recipe this weekend
Now I have to try to find the additoives for this recipe
i will need them for other salamis but they do seem to be a challenge to find