Deer Cotto Salamie

OU812 · November 11, 2009, 03:27:02 PM

Did up some salami for one of Taby's friends birthday this weekend.
First the grind, I aint going to bet who can tell which one is the deer cause I always loose.

Stuffed and ready for a night in the fridge. These are 5 lb casings.

What I had left in the stuffer and horn I put in the jerky cannon and used my JT custom 7/16" tube that worked great on the cannon.

In the morning put these in the smoker at 130 F for 1 hr then bumped the temp up to 150 F and started the smoke, 4 Pecan after the smoke bumped the temp up to 170 F and held it there till the IT hit 155 F

After a couple days in the fridge to let every one get to know each other, I need to get a camera, these pictures are from my phone.

classicrockgriller · November 11, 2009, 03:32:51 PM

OU, If the pictures were any better I wouldn't be able to stand it.
Looks great.

marauder11 · November 11, 2009, 03:57:24 PM

Looks good

HawkeyeSmokes · November 11, 2009, 04:47:49 PM

Looks great OU. Love a good cotto! ;D

seemore · November 11, 2009, 05:02:56 PM

OU.looks good to but never done that ???
seemore

OU812 · November 12, 2009, 06:46:16 AM

Whoops

Just to let everyone know it was 4 hr Pecan not 4 pucks. I suck at typing.

Having some right now on a Ritz, everything goes better on a Ritz.

classicrockgriller · November 12, 2009, 08:43:27 AM

I'll send my sexytary over to give you a typing lesson. She also knows how to tie all kinda of knots with a rope.

OU812 · November 12, 2009, 08:45:43 AM

Quote from: classicrockgriller on November 12, 2009, 08:43:27 AM
I'll send my sexytary over to give you a typing lesson. She also knows how to tie all kinda of knots with a rope.

My kind of girl :o

KevinG · November 12, 2009, 08:48:25 AM

But can she tie a knot with a cherry stem with her tongue?