Cotto Salami

[OU812]

Had a request for some more Cotto Salami, this batch I did with beef chuck roast 60% and pork butt 40% This is 10 lb total.


Stuffed and ready for a good night rest in the fridge.




In the smoker set at 140 F and 3 hr Pecan. After the smoke slowly raise the cabnet temp till the max temp is no higher than 180 F. I try to keep the cabnet temp about 20 deg higher than the IT of the sausage when raising the temp.


Pulled out when the IT hit 152 F then an ice bath till the IT dropped below 100 F.


After a 48 hr rest in the fridge, to let every thing blend, pulled off the casing.


Looks and tastes dam good.


All wrapped and ready to head out the door.


2 Chubs for me and 4 for them

[classicrockgriller]

4 for them, ONE for you and ONE for me!

Looks just great!

So what was the recipe. ;D

[OU812]

4 for them, ONE for you and ONE for me!

Looks just great!

So what was the recipe. ;D

Its out of the book Great Sausage Recipes and Meat Curing by Rytek Kutas, with some extra garlic and crushed black pepper.

[classicrockgriller]

Guess I'll have to buy that damn book.

Was hoping to collect the recipes one at a time. ;D

[OU812]

Guess I'll have to buy that damn book.

Was hoping to collect the recipes one at a time. ;D

I can bring it in tomarrow if you want.

[classicrockgriller]

Guess I'll have to buy that damn book.

Was hoping to collect the recipes one at a time. ;D

I need to get it if I am gonna make sausage.


I can bring it in tomarrow if you want.

[Tenpoint5]

Looks really good.

OU, have you tried the venison bologna yet in the small summer sausage casings?? Much better than in the 8 in that I used.

[dbondy]

Looks awesome OU, nice job. ;D

[OU812]

Looks really good.

OU, have you tried the venison bologna yet in the small summer sausage casings?? Much better than in the 8 in that I used.

Not yet, still doing what the other people want.

Got a call last night and another guy is bringing over his deer and some pork to make all of it into sausage, I get the back straps.

Might have to sneak in some of that bologna when I'm mixin up the spices.  ::)

You got that recipe handy?

[Tenpoint5]

This one?

Deer Bologna
For German Bologna use Lean Beef instead of venison
For 10 lbs:

7 lbs venison
3 lbs pork butts
1 tsp ground white pepper
3 Tbs ground mustard
1 Tbs ground celery
1 tsp ground nutmeg
1 tsp ground coriander
1 tsp garlic powder
4.5 Tbs powdered dextrose
2 cups soy protein concentrate (or Substitute with Non Fat Dry Milk)
2 cups ice water
2 tsp Instacure #1 (DQ Curing salt #1, Prague Powder #1, pink salt)
4 Tbs salt

Grind meat through 3/16' grinder plate. Mix ingredients and distribute evenly, add water as you go. Bologna is usually stuffed into 8" diameter casings but 3.5", 5" or any size that is handy will work too. Hang at room temperature until casings are dry. Place in preheated smoker at 165 degrees. until internal temp reaches 150 degrees. Remove and cool in a water bath until internal temp is brought down to around 90 degrees. This type of bologna is usually not smoked. If you like a more store bought look, be sure to emulsify the meat while grinding.

[OU812]

This one?

Deer Bologna
For German Bologna use Lean Beef instead of venison
For 10 lbs:

7 lbs venison
3 lbs pork butts
1 tsp ground white pepper
3 Tbs ground mustard
1 Tbs ground celery
1 tsp ground nutmeg
1 tsp ground coriander
1 tsp garlic powder
4.5 Tbs powdered dextrose
2 cups soy protein concentrate (or Substitute with Non Fat Dry Milk)
2 cups ice water
2 tsp Instacure #1 (DQ Curing salt #1, Prague Powder #1, pink salt)
4 Tbs salt

Grind meat through 3/16' grinder plate. Mix ingredients and distribute evenly, add water as you go. Bologna is usually stuffed into 8" diameter casings but 3.5", 5" or any size that is handy will work too. Hang at room temperature until casings are dry. Place in preheated smoker at 165 degrees. until internal temp reaches 150 degrees. Remove and cool in a water bath until internal temp is brought down to around 90 degrees. This type of bologna is usually not smoked. If you like a more store bought look, be sure to emulsify the meat while grinding.

Thats the one


Thanks 10.5

[lumpy]

"Them" are lucky guys! ;D

Lumpy

[OU812]

"Them" are lucky guys! ;D

Lumpy

"Them" would be Taby's best friend, and her boy friend.

Seems she likes the stuff I make better than the stuff her boy friend had made at the locker.

[oakville smoker]

Nice lookin
I think I am going to have to give that a try?
Can it be sliced thin or will it un-bind if you do that?

I have pepperoni curing in the garage with some cured / cooked salami
Some coppa curing in the 3 rd shelf of the fridge
A pork leg in BBQ purgatory in the bottom shelf of the fridge

Now fantasies about more salami....
WHEN WILL IT EVER END ???????????????????????   ::)

[lumpy]

And the best part is when your doctor tells you your cholesterol is way too high :(

Lumpy