Made cotto salami, from Rytek's book. I used venison instead of beef. I followed the instructions for 10 pounds of salami.
2 C ice water
4 T salt
6 T corn syrup solids
2T ground black pepper
2 T Prague powder
1T whole black pepper
1/2 t nutmeg
1/2 t allspice
1/2 t ginger
1 T caraway seeds
4 large cloves fresh garlic
2 C soy protein concentrate
6 1/2 lbs very lean beef
3 1/2 lbs very lean pork butts
I put them in the smoker and used hickory. I pulled them when they reached 155 degrees.
It took about 12 1/2 hours
(http://i438.photobucket.com/albums/qq101/seemorephoto/dadf1120.jpg)
And one more:
(http://i438.photobucket.com/albums/qq101/seemorephoto/a4319a5d.jpg)
seemore
Oh yeah! That is some tasty salami...well I can almost taste it.
Delicious!
SamuelG
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I bet some of the Chilli Pepper Water is going on it too. :)
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What were your cooking temps and times?
I'll have some of that there salami...and a Guinness!
Excellent job! :)
-Kevin
HOLY CRAP THAT LOOKS GOOOOD!!!!!!!!!!!!!!!!!!!!!!!!
drunknimortal sorry 130 for one hour no smoke ramp to 150 for 3hours of smoke 165 till IT 155
On a week of holidays and that looks so good I think I will give it a try tomorrow.
Very nice Scott
;D
That looks great!
They do look good. Did they taste good? And were they like a hard salami? I have been thinking about making them, using the same recipe.
Quote from: ratherbboating on February 07, 2012, 05:38:43 AM
They do look good. Did they taste good? And were they like a hard salami? I have been thinking about making them, using the same recipe.
Hard salami is different using a dry cured method....Whole nuther animal
Dang Scott, that looks great!
I bet June made them. ;D
The Salami looks great kids.
I have used the same recipe (I add 1/4 cup cracked black pepper) and they are gooooood.
very nice looking salami Scotty, better than the store bought even. Karen says to say HI to you and Mrs. Seemore for her.
3 questions for you. If I were going to use the white Karo Syrup rather than the solids, how much would I use? Is there a substitute I could use for the soy protein concentrate and if so, how much? And finally, the amount of Prague for 10 pounds of venison. Is 2 tablespoons correct? I thought it would be more like 2 teaspoons.
Thank you for answering my stupid questions as I am totally clueless at the sausage making game.
My book says 2 tsp. of cure #1 for 10 lbs. I don't know about corn syrup solids vs. liquid, the book doesn't have a conversion. The CSS has excellent binding qualities, flavor and support fermentation in semi-dry or dry-cured process. You can use non-fat dry milk dry milk as an alternate to SPC. On a pound-per-pound basis against meat, SPC contains around 250% more protein and is tasteless.
The book is"Great sausage Recipes and Meat Curing" by RyteK Kutas and is the ''bible" on sausage and meat curing IMHO.
For 10 lbs
clear karo 3.20 liq oz
corn syrup solids 2.80 dry oz
spc 1 cup
cure 1 and 2 is 2 level tsp