Long Smoke times questions

ritamcd · Apr 4, 2012

Hello all .. I am going to attempt to make some salami's .. I sure hope someone here makes them and can advise me ..
Some of the recipes I have call for a LONG 5-7 day smoke ...

Some start out hot and then switch to cold smoke.
I have no idea if this is even possible without drinking a barrel of espresso ..

Any advice is helpful .. I have a 38" GOSM 2 drawer gas smoker ..

diggingdogfarm · Apr 4, 2012

Hi Rita,

For the best advise it's probably best to settle on a recipe that you'd like to try and then seek some more specific help.

Martin :smile:

scarbelly · Apr 4, 2012

Here is a link to some posts on salami

http://www.smokingmeatforums.com/search.php?search=salami

boykjo · Apr 4, 2012

Scarbelly said:
Here is a link to some posts on salami

http://www.smokingmeatforums.com/search.php?search=salami

Good call scar..............

Joe

BGKYSmoker · Apr 4, 2012

Rita

Careful with salami. Its a different animal than smoked.

You can smoke a semi dry salami using cure #1. A true dry salami uses cure #2 and temp and humidity controlled environment and hardly if any smoke (that would be your call)

5-7 days is to long.

ritamcd · Apr 4, 2012

That's what I was thinking too ... Way tooo Long .. I have all the environments and all the cures you name it I have it actually waiting on a scale to measure the cultures. and I will get the cold smoker set up .. but while reading through my several books I noticed one salami that was smoked for 5-7 days .. I will look again and let you know which one it was

ritamcd · Apr 4, 2012

Ohh and I am familiar with all the techy stuff .. I also make my own cheese

BGKYSmoker · Apr 4, 2012

RitaMcD said:
That's what I was thinking too ... Way tooo Long .. I have all the environments and all the cures you name it I have it actually waiting on a scale to measure the cultures. and I will get the cold smoker set up .. but while reading through my several books I noticed one salami that was smoked for 5-7 days .. I will look again and let you know which one it was

1/4 tsp of culture to 1/4 cup water for a 5 lb batch of meat

ritamcd · Apr 5, 2012

Thanks Nepas

OK this is out of " Home Production of Quality Meats and sausages " book if you all have it pg 404 Traditional Salami 6. With thin cold smoke 60-64F 5-7 days until dark red color is obtained ..

BGKYSmoker · Apr 5, 2012

Books

Books

Whats dat

ritamcd · Apr 5, 2012

I know right .. I am kinda obsessed with cook books .. I could QView the page if needed ..

diggingdogfarm · Apr 5, 2012

True cold smoking with thin smoke at 60-64 degrees is very likely going to require the 5-7 days to get a "dark red" color.
It does in my experience anyway.

BGKYSmoker · Apr 5, 2012

Thats not always the case.

diggingdogfarm · Apr 5, 2012

Depends on how dark you want it! :biggrin:

How exactly do you do it?

BGKYSmoker · Apr 5, 2012

DiggingDogFarm said:
Depends on how dark you want it!

How exactly do you do it?

Short smoke times and long hang times.

ritamcd · Apr 5, 2012

How short is a short smoke time IYO ?

Because really I don't feel safe with the 5-7 day smoke and well I have 3 kids and one big one

diggingdogfarm · Apr 5, 2012

Rita, you can smoke it for as long as you want.

When I make classic Polish salami, I smoke for 8-10 hours a day with thin smoke for however many days are required for the dark red color.

BGKYSmoker · Apr 5, 2012

RitaMcD said:
How short is a short smoke time IYO ?

Because really I don't feel safe with the 5-7 day smoke and well I have 3 kids and one big one

Depends on what im making, some have 2-3 day hang time other have 14 days to 7 weeks.

ritamcd · Apr 5, 2012

DiggingDogFarm said:
Rita, you can smoke it for as long as you want.
When I make classic Polish salami, I smoke for 8-10 hours a day with thin smoke for however many days are required for the dark red color.

So what your saying is you can smoke it all day ... fridge it then return to smoking the next day ? Because in all the reading I have done this is totally Unclear

ritamcd · Apr 5, 2012

So what your saying is that I can smoke during the day... fridge it at night and continue smoking the next day ?

Long Smoke times questions

Meat Mopper

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