Cooked Salami

[Roadking]

This recipe came from the book "Great Sausage Recipes and Meat Curing" by Rytek Kutas. My wife and I have made changes for our liking. Book can be purchased from The Sausage Maker, Inc.

The recipe I used is for 5 pounds

    INGREDIENTS FOR 5 LBS
   
   1 cup ice water
   3 tbsp. salt
   2 tbsp. corn syrup
   1/2 tbsp. ground black pepper  
   1 level tsp. cure NO.1
   1/2 tbsp. whole black pepper
   1 tbsp. cardamon
   2/3 tsp. garlic powder
   1 cups soy protein concentrate
   3-1/2 Ibs. very lean beef
   1-1/2 Ibs. very lean pork butts
   
In the 5 pound recipe I didn't use corn syrup solids, I replaced this with corn syrup as I didn't have any solids on hand. The use of the corn syrup is only used to help for color or browning the sausage. I also used 1 tbsp. of  black ground pepper and found this to be a bit too much for our taste and reduced it in the recipe above.
 
GRINDING & STUFFING

Grind all the beef through a 1/8" grinder plate and all the pork through a 3/16" grinder plate; add all the ingredients and mix well until evenly distributed. Meat should then be packed into tubs and kept in a cooler overnight at 38-40 degrees F. Remove from cooler and pack into stuffer, eliminating air pockets. Salami is stuffed into 3-1/2" by 24" cellulose casing, or use a fibrous casing.

Smoking & Cooking

Salami is to be removed and placed in a preheated smokehouse at 130-135 degrees F. for 1 hour. After 1 hour, you may apply a light or medium smoke. Gradually increase smokehouse tempera­ture to 150 degrees F. during the next 30 minutes and hold at this temperature until a desired color is obtained. This will take from 4-5 hours. You may then cut off all the smoke and raise the smoker temperature to 165-170 degrees F. and cook until the internal temperature is 155 degrees F.


Remove salami from smoker and shower with cool water until an internal temperature of 120 degrees F. is obtained. You may allow the salami to hang at room temperature for 30 minutes to 1 hour or until a desired bloom is obtained.



    The stuffed Salami hanging in the smoker ready for drying.

 
The smoked Salami after smoking and an internal temperature of 155 degrees F.

 
Salami hanging after internal temperature was reduce in cold water to 120 degrees F. This will hang for 1 hour and refrigerate over night.

 
Slicing the Salami for packaging.

 
All done slicing, sliced to 1/8"

[muzzletim]

Great pictoral! That looks like you are going to have some great eating! Thanks for sharing, definitely going on the to do list!

[OU812]

Looks good.

I'm going to make that same recipe this weekend, I think.

The one I'm going to use is the Cotto Salami, I'm going to replace the beef with deer and make a 10 lb batch.

[Roadking]

I didn't know how I was going to like it and wife never had cooked salami so I only made 5 lbs of it. She likes it with mustard on it.

[Tenpoint5]

Looks really good Roadking

[jaredpost]

That looks so good it makes me want to try my hand at salami making.

[Hopefull Romantic]

Roadking, I have one word for you

beauuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuutifull

HR

[Smokin Soon]

Roadking, did that have a nice garlic "twang" to it? I did the same from the book and it had no garlic taste.

[Roadking]

Roadking, did that have a nice garlic "twang" to it? I did the same from the book and it had no garlic taste.

The 10 pound recipe calls for 4 large clove of fresh garlic, so 5 pound should get 2 cloves. I used more like 3/4 of a teaspoon, the directions on the powder garlic bottle said an 1/8 of a tsp. was equal to 1 garlic clove so I probably had equal to 6 garlic cloves in the 5 pound recipe. I liked it the way we did it.

  Wife and I love garlic.

[Tenpoint5]

I'm with you Roadking can never have enough Garlic in there!!

[Smokin Soon]

I was thinking to to add some fresh ground garlic to the mix, as I am a garlic lover as well. We will see!

[classicrockgriller]

Awesome salami Roadking, nice pics. Thanks for sharing that.

[Caneyscud]

Man, that just moved up high on the list of things to do.  I'd be a hero around the house if I could do a genoa. 

[classicrockgriller]

RK, have you ever made Salami without stuffing into casing, sorta like a meatloaf?

[squirtthecat]

RK, have you ever made Salami without stuffing into casing, sorta like a meatloaf?

This sounds intriguing...    Loaf salami?   No casing/stuffer equipment needed??