Salami

[seemore]

Made cotto salami, from Rytek's book.  I used venison instead of beef.  I followed the instructions for 10 pounds of salami.

2 C ice water
4 T salt
6 T corn syrup solids
2T ground black pepper
2 T Prague powder
1T whole black pepper
1/2 t nutmeg
1/2 t allspice
1/2 t ginger
1 T caraway seeds
4 large cloves fresh garlic
2 C soy protein concentrate
6 1/2 lbs very lean beef
3 1/2 lbs very lean pork butts

I put them in the smoker and used hickory.  I pulled them when they reached 155 degrees.
It took about 12 1/2 hours

And one more:

seemore

[SamuelG]

Oh yeah! That is some tasty salami...well I can almost taste it.

Delicious!


SamuelG

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[mikecorn.1]

I bet some of the Chilli Pepper Water is going on it too. :)


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[drunknimortal]

What were your cooking temps and times?

[Kevin A]

I'll have some of that there salami...and a Guinness!

Excellent job!  :)

-Kevin

[SouthernSmoked]

HOLY CRAP THAT LOOKS GOOOOD!!!!!!!!!!!!!!!!!!!!!!!!

[seemore]

drunknimortal sorry 130 for one hour no smoke  ramp to 150 for 3hours of smoke 165 till IT 155

[gmwoodturner]

On a week of holidays and that looks so good I think I will give it a try tomorrow.

[NePaSmoKer]

Very nice Scott

;D

[Sam3]

That looks great!

[ratherbboating]

They do look good.  Did they taste good? And were they like a hard salami?  I have been thinking about making them, using the same recipe.

[NePaSmoKer]

They do look good.  Did they taste good? And were they like a hard salami?  I have been thinking about making them, using the same recipe.

Hard salami is different using a dry cured method....Whole nuther animal

[KyNola]

Dang Scott, that looks great!

[OU812]

I bet June made them. ;D

The Salami looks great kids.

I have used the same recipe (I add 1/4 cup cracked black pepper) and they are gooooood.

[cobra6223]

very nice looking salami Scotty, better than the store bought even. Karen says to say HI to you and Mrs. Seemore for her.