Made 10 lb of Cotto Salami sausage the other day.
Started off with some deer.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_0743.jpg)
Then added some " User friendly pork shoulder butt" ::)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_0740.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_0744.jpg)
Mixed well and ready for the good stuff.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_0745.jpg)
Stuffed and ready for an overnight rest in the fridge.
The next morning.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_0746.jpg)
In the smoker with 4 hr Pecan and when the IT hit 152 F gave it a cold bath and allowed to bloom.
Stripped off the casing and.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_0774.jpg)
The money shot. ;D
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_0775.jpg)
Had a sample and..... IT ROCKED!! :D
Heck Yeah! That looks darn good!
Awesome!
And the recipe was?
Oh yeah ;D
real nice OU
Sonny
no recipe cuz its a secret
Looks awesome!!!
Quote from: classicrockgriller on February 01, 2011, 08:34:09 PM
And the recipe was?
A secret. :D
I'll have to look at my notes and get back later tonight.
Bet I ate 1/4 lb wile packaging.
I don't blame you. That looks really good.
Got the recipe from Great Sausage Recipes and Meat Curing page 230 & 231.
Changed a few things to my liking.
7 lb course ground deer
3 lb course ground pork butt
4 Tab Morton Kosher salt
6 Tbl corn syrup solids
3 & 1/2 Tbl Butchers grind black pepper
2 tsp cure #1
1/2 tsp nutmeg
1/2 tsp ground allspice
1/2 tsp ground ginger
1 Tbl ground caraway
4 tsp granulated garlic
2 cup soy protein concentrate
2 cup distilled water
Mix the cure with the water, set aside.
Add the dry ingredients with the meat and mix well.
Add the cure/water and mix well.
Load the stuffer and stuff in 4 1/2" X 24" casings.
Place in pre heated smoker at 100 F for 1 hr.
Raise the temp to 110 F and start the smoke. (I like Pecan)
Smoke for 4 hr raising the cabnet temp 10 deg every hr.
1 hr at 110 F
1 hr at 120 F
1 hr at 130 F
1 hr at 140 F
At the end of the smoke dump the water pan and fill with boiling water and bump the temp to 170 F and cook till the IT hits 152 F for 1 min before pulling out of the smoker.
Place the salami in ice water till the IT is below 120 F
Hang at room temp for at least 1 hr to drip dry and bloom.
Put in fridge for 24 hr before removing casing, slice and enjoy.
Note; I like to keep the cabnet temp at or below 140 F till the smoke is done then ramp up.
Looks great thanks for the recipe, going to give it a try.
Thanks OU!!