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