Long Smoke times questions

Discussion in 'Sausage' started by ritamcd, Apr 4, 2012.

  1. 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 ... [​IMG]   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 ..
     
     
  2. 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:
     
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

  5. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    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.
     
  6. 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
     
  7. Ohh and I am familiar with all the techy stuff .. I also make my own cheese [​IMG]
     
  8. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    1/4 tsp of culture to 1/4 cup water for a 5 lb batch of meat
     
  9. 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 ..[​IMG]
     
  10. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Books

    Books

    Whats dat   [​IMG]
     
  11. [​IMG]I know right .. I am kinda obsessed with cook books .. I could QView the page if needed .. [​IMG]
     
    Last edited: Apr 5, 2012
  12. 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.
     
  13. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Thats not always the case.
     
  14. Depends on how dark you want it! :biggrin:

    How exactly do you do it?
     
  15. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    Short smoke times and long hang times.

    [​IMG]
     
  16. 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 [​IMG]
     
  17. 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.
     
    Last edited: Apr 5, 2012
  18. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


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

  19. 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
     
  20. So what your saying is that I can smoke during the day... fridge it at night and continue smoking the next day ?
     

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