Cotto Salami

[OU812]

Made 10 lb of Cotto Salami sausage the other day.

Started off with some deer.



Then added some " User friendly pork shoulder butt"  ::)





Mixed well and ready for the good stuff.



Stuffed and ready for an overnight rest in the fridge.

The next morning.



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.



The money shot.  ;D



Had a sample and..... IT ROCKED!!  :D

[SouthernSmoked]

Heck Yeah! That looks darn good!

Awesome!

[classicrockgriller]

And the recipe was?

[NePaSmoKer]

Oh yeah  ;D

real nice OU


Sonny

no recipe cuz its a secret

[Keymaster]

Looks awesome!!!

[OU812]

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.

[jiggerjams]

I don't blame you. That looks really good.

[OU812]

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.

[dbondy]

Looks great thanks for the recipe, going to give it a try.

[jiggerjams]

Thanks OU!!