Salami,, Boykjo's style - SUCCESS!! MONEY SHOT

[crazymoon]

DS, I love your money shot ,good looking sausage sir !!!

 

[foamheart]

You know, That Joe fella, he can stuff anything! And its pretty good too!

I hate when you guys get me started in a new direction...... it will end up costing me a fermentation chamber, I can see it all now. I had planned on a good vac-u-seal or maybe a slicer this year too!

 

[tropics]

 
I don't think it is too fat, it may look like it but I have not had a complaint yet, sometimes when it is too fat I get that texture in my teeth, and I am not getting it with this. I would not do anything different on this first batch, try it with you 5lbs and see what it comes out like for you then make your changes. I THINK Joes original recipe went with 90/10 beef let me check. 

http://www.smokingmeatforums.com/t/115702/my-salami-kickoff-to-the-new-year-finished

Yep he went 90/10 Lean burger. look at post #1 in my thread and you will see where it says 5lbs of lean meat. So I think you are good to go. I also asked about adding NFDM to this and Joe said why change a good thing, so I am going to say the same. 

Good luck and let us know how it goes. 

DS
 

Big Thank You That sounds good to me.

Richie

 

[driedstick]

This looks awesome. I can't wait to watch the end of this one. I have some 80/20 beef in the freezer that I would love to use for something like this. Do you order the non edible casings online? I have the same stuffer. This may be a dumb question but do you just use whatever stuffing tube you want since there is clearly not one anywhere near the diameter of that casing. And if that's the case would it be possible to stuff them by hand or is the opening very small?

This is good yep get that 80/20 beef out, you can also do this as a caseless salami

Good luck 

 

[driedstick]

 
DS, I love your money shot ,good looking sausage sir !!!

Thanks CM, I wish I would have had a better knife here and made it look all purdy and stuff 

DS
 

 

[driedstick]

 
You know, That Joe fella, he can stuff anything! And its pretty good too!

I hate when you guys get me started in a new direction...... it will end up costing me a fermentation chamber, I can see it all now. I had planned on a good vac-u-seal or maybe a slicer this year too!

Awe no ferm chamber for me yet, I would keep your ducks in a row and stay with the vac sealer and slicer, then worry about a fermentation chamber later on. 

  

Good luck

DS

 

[boykjo]

Nice summer sausage DS. Glad you liked it. Next go around with this for me I'm going to add some diced jalapeno's and maybe some high temp cheese..... As for the way its done. This is the way it was done

Joe

 

[dward51]

Great looking salami!!!!   I would be interested in the results of the jalapeno and cheese mod if you do that!

And Foamheart, another point on using those casings is to make sure you get water inside the inedible casings when you soak them. They need to soak inside and out.

 

[driedstick]

 
Nice summer sausage DS. Glad you liked it. Next go around with this for me I'm going to add some diced jalapeno's and maybe some high temp cheese..... As for the way its done. This is the way it was done

Joe

Thanks Joe for all your insight, that does sound good, I think I will be making the pepperoni type next time I do this. 

DS

 

[gary s]

Nice Job  Really looks great, I am going to have to try this one

Gary

 

[driedstick]

 
Great looking salami!!!!   I would be interested in the results of the jalapeno and cheese mod if you do that!

And Foamheart, another point on using those casings is to make sure you get water inside the inedible casings when you soak them. They need to soak inside and out.

Thanks, it is very good, Ya one of these tries I will do the japs and cheese also. 

DS 

 

[driedstick]

 
Nice Job  Really looks great, I am going to have to try this one

Gary

Thanks, Gary These are really good. two logs down already between co-workers and family 

DS
 

 

[disco]

Sorry to be late to the pool on this thread but I had to throw my 2 cents in and point out it is a great smoke and post.

Disco

 

[oregon smoker]

 
Nice summer sausage DS. Glad you liked it. Next go around with this for me I'm going to add some diced jalapeno's and maybe some high temp cheese..... As for the way its done. This is the way it was done

Joe

Looks Great! thought i might add that i have been putting Jalapeno and Cheddar in my Summer Sausage for a while.

For 10lbs i have worked the Jalapenos up to 12 Large peppers hand diced  (to eliminate excess liquid) , you will have great flavor but very little heat at that point, if you want heat leave in the seeds and veins. at this point depending on the pepper you could be all over the board in flavor/heat ( see the pics for how much quantity is in the mix). we personally would like a little more heat but this mix is great for the masses. some say just right and others say quite a bite.....then you have the pals that say cant you make it hotter?

For the cheese i dice the cheddar  into 3/16 - 1/4 squares and have been putting in 2 cups ( one cup averages 9 1/2 oz )

Just thought i would throw in my two cents and give all a starting spot.

Happy Smokin,

Tom

 

[dward51]

Oh yeah!!!! There you go.....

 

[chewmeister]

Awesome looking sausage, DS.

 

[driedstick]

 

Sorry to be late to the pool on this thread but I had to throw my 2 cents in and point out it is a great smoke and post.

Disco

Thanks Disco, these are good.

DS
 

 

[driedstick]

 
Awesome looking sausage, DS.

Thanks Chew 

DS
 

 

[mneeley490]

Those look great! Hope mine come out half as well.

(BTW, I didn't add any water to my meat before I put it in my LEM either. Worked just fine.)

 

[driedstick]

 
Those look great! Hope mine come out half as well.

(BTW, I didn't add any water to my meat before I put it in my LEM either. Worked just fine.)

Thanks, Mneeley, I have been watching your thread also, interesting. I bet it will come out great!! 

Yep my Lem performed great. I did hit the inside of the canister and O ring with some Pam spray before original stuffing but only once. 

Good luck on your salami, I will be watching. 

A full smoker is a happy smoker 

DS