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first time salami (Q View)

post #1 of 11
Thread Starter 

made my first  salami in my new(Christmas gift) MES had a lot of learning experiences....little bit of detail

smoker is the 30"SS MES  used AMNPS, seasoning was Hi-Country Old fashion Salami (first time using) pellets used was apple

 

dont have a sausage stuffer so i used my jerky shooter to fill the  huge casings took some  time but it worked!!

only made 5lb  so after stuffing i had 1 full  and a partial one. The full one ended up being way to big to  hang in the smoker

so i had to soak another casing  and restuff.

Temps in the MES seemed to jump around abit  not sure why but i had to  re program temps several times

i let sausage hang in smoker for about 1 hr @130 before adding smoke then  i added the pellets

took about 6hrs to get internal temp to 150deg after which i pulled , ice bath  bloomed on counter for about 1 hr then stuck in fridge over night tasted it this am and taste very good but it didnt have a smoke flavoer that i could pick up on ?? did the casing dry out to fast ? should i have a water pan in  with water next time?? thanks for looking

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post #2 of 11

It sure looks good, maybe one of the sausage guru's will be along to help you with the smoke issue!

post #3 of 11

Ikrus, I can't help you out much as I don't have a hole lot of experience with sausage. But those sure look fine to me.drool.gif

post #4 of 11
Thread Starter 

i must have aroused the wrath of the great and powerful Oz some where down the line because no one is offering any help as to why i didnt get a smoke flavor

HAIL  all mighty and powerful Oz forgive me!!!

post #5 of 11

Nice job, it looks great! How long did you have the smoke going?

Don't feel bad, you're not alone. I updated a sausage thread with some pics and didn't get one reply.

post #6 of 11

A cotto salami, not a dried salami.

 

I haven't used that mix, and I don't know what is in it.

 

If it had sufficient cure, a longer cold smoke might have added more flavor.  From the pics, can't be sure what kind of casing was used.

 

As Al said, someone will be here soon.

 

Don't be discouraged, sausage making takes some time and often involves some false starts and a little experimentation.

 

Good luck and good smoking.

post #7 of 11

wow sure looks good to me, as to your smoke issue, I haven't a clue, my only thought is the casing didn't allow the smoke to penetrate. 

post #8 of 11

i wouldn't be too hard on yourself that looks like some awesome salami bud!As far as the smoke issue maybe try lettting the casings sit in the smokehouse stuffed around 100'F for an hour or so without smoke to let them dry and then they can take on the smoke, then hit them with smoke at 120'F.

post #9 of 11

PM Nepas...He will have your answer...Looks good to me...JJ

post #10 of 11

I agree.  The mix looks good in the pic.

 

Nepas is the guru.

 

Good luck and good smoking.

post #11 of 11

did yhou look in your chip tray to see how much of a burn you actually achieved?

 

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