Got 10 lbs of salami in the Bradley as we speak. It has been on 7.5 hours now, here iare a couple pics so far.
Ready to go in the smoker
(http://i68.photobucket.com/albums/i37/MRH1962/salamibefore.jpg)
Been smoking a while already
(http://i68.photobucket.com/albums/i37/MRH1962/salamismoke.jpg)
Mark
lookin' good Mark! ;)
What recipe did you use?
Mike
Mike no recipe, I used LEM Backwoods salami mix. I did add some extra garlic powder and cheese and some jalapenos too. Need to give them a check again last time I was at 137 deg internal. Don't want to have them get past 155 as things can climb in a hurry sometimes.
Mark
They sound and look good. The penos and cheese will be a good addition.
Those look real good MRH
I'll bring the Ritz ;D
nepas
Ok here is the end results ;D They turned out good, except I didn't have near enough cheese in them, but thats all I had handy!
(http://i68.photobucket.com/albums/i37/MRH1962/salamidone2.jpg)
(http://i68.photobucket.com/albums/i37/MRH1962/salamidone.jpg)
Mark
Those look great, I wish I would have gotten a deer this year. Everything that I have made so far is from deer that were given to my by my hunting buddies.
Mark;
That some nice salami. That is something I keep saying I must try.
That looks great MRH!
boy do they look GREAT!
seems like a lot of folks really like the LEM seasonings
They look terrific. Great job. :)
Those really look good! Fantastic job....I'm actually drooling :)