Cooked Salami and liquid refreshments

[Flyboyandre]

Ok so the smokehouse is done and i had to get back into the chef stuff again. This gave me a great opportunity to test out my upgraded setup from Kirby with the 5 gallon mixer and 15lb stuffer. Both worked flawlessly and i'm looking forward to getting the foot pedal mechanism hooked up.
Decided to go with an easy recipe as i got a late start. This is the Cooked Salami recipe from the Kutas book.

6 1/2lbs of lean beef and 3 1/2lbs of pork butt ready for a trip through the grinder.


Ready for some fun......


Spice mix added. Note how much space there is left in the mixer with a 10lb batch of meat.


Time for a spin.


I should have packed the first 2 casings a little bit more. Oh what the hell, my daughter loves this stuff so she can have her very own slab.


Cleanup is done, sausages resting in fridge overnight and i'm kicking back.
No judging guys, remember i'm a hardcore Scandinavian and we like our vodka :)


Will shoot some pics during the smoke and of course when i put the knife to them later on.

[Keymaster]

Looks excellent!! Nothin wrong with a little vodka :)

[Flyboyandre]

Looks excellent!! Nothin wrong with a little vodka :)

I have enough to share Aaron.

[squirtthecat]

Holy crap, THAT is a drill!

[Smoke some]

Looks excellent so far.....I'm going to have to get one of those mixers

[Flyboyandre]

Looks excellent so far.....I'm going to have to get one of those mixers

Kirby can hook you up

[Flyboyandre]

They are in for an hour worth of warming at 130 before I start to hit them with smoke. After that we work the temperature up to 150 slowly while continuing to hit them with hickory for about 4 hours.
From there we turn the heat up a bit until we IT of 155.

[Sam3]

Looks excellent so far.....I'm going to have to get one of those mixers

Kirby can hook you up

X2. I have the 2.5 gallon mixer. It's great.

[Sailor]

They is looking good to me.  Pour me a glass on the rocks please  ;D

[Flyboyandre]

They is looking good to me.  Pour me a glass on the rocks please  ;D

No prob!

[Flyboyandre]

Its bloom time

[Flyboyandre]

Very nice texture but I'm not so sold on the Cardamom belonging in this recipe Kutas :)
Decided to slice only the short slab tonight. The other two will have to rest overnight.

[pikeman_95]

Looks good and Andre. You are off and running. It looks like you have most of the equipment that you need.
How is the taste. I would like to give it a try on a cracker with a brew.
I have started substituting cracked black pepper for the whole peppercorns as I like the pepper dispersed through out the sausage.
Kirby

[Flyboyandre]

I can mail you some Kirby.

[pikeman_95]

I can mail you some Kirby.

Just keep some in the freezer and if we get together this summer some time we can exchange samples. Chedk your PM I have sent you something.
Kirby