Cotto Salami

[OU812]

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 ???????????????????????   ::)

I cut it 1/8" thick to make sammies and it dont fall apart for me.

Sounds like your fridge in the garage is just like mine in the basement, full of smoked goodness.

[oakville smoker]

The salami is done and I must cut one of these babies open for a taste
I think the pepperoni are done as well.  I should vac seal them and get them in the fridge for safe keeping
One day someone is going to leave the garage door open and all the goodies will be gone
Human or animal, but I think animal might be the predator

[lumpy]

Not if I'm in the neibourhood ;)

Enjoy the eats!
Lump

[OU812]

Ingredients for Cotto Salami
6 lb chuck roast
4 lb pork butt
4 Tab salt (I use Morton Kosher Salt)
6 Tab corn syrup solids
2 Tab ground black pepper (I use 3 Tab + 1 1/2 tsp butcher grind)
2 tsp cure #1
1 Tab whole black pepper corns
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp ground ginger
1 Tab caraway seed
4 large cloves garlic (I use 4 tsp granulated garlic, 1/4 tea = 1 clove)
2 cup soy protein concentrate
2 cup cold distilled water

Grind meat through coarse plate, mix the soy protein directly into the meat. Add all dry ingredients in the water and mix well. Mix the water mixture in the meat till the meat just starts to get sticky then grind through a 3/16" plate. Put in your stuffer and stuff, I use 3 1/2" X 24" casings. Hang in fridge over night to let the cure do its thing and let the flavors blend.

In the morning remove the Salami and hang at room temp, fire up the smoker and set the cabnet temp to 180 F. When the smoker is ready put the salami in and open the vent all the way then turn the cabnet temp down to 130 F and start the smoke, I use 3 hr Pecan. With the overnight rest in the fridge you dont have to worry about the sausage sweating on you. After the smoke bump the cabnet temp up to 150 F and hold it there till the sausage gets within 20 deg of the cabnet temp then bump up the temp to 170 F and hold there till the sausage IT hits 152 F for at least 30 min or the IT goes to 153 F then pull out and put in a waiting cooler full of ice water and keep in the water till the IT drops below 100 F After the bath hang the sausage at room temp for at least 1 hr to drip dry and bloom. Then hang in the fridge for at least 24 hr, I go 48 hr before slicing.

Enjoy


Edit: forgot the meat, its in there now.

[oakville smoker]

Thanks much
I found some salami casings today and will try to put them to use with this recipe this weekend
Now I have to try to find the additoives for this recipe
i will need them for other salamis but they do seem to be a challenge to find