I tried the Cotto Salami Recipe from the book Mastering the Craft of Making Sausage.
First, I ground some flank steak and porks shoulder. I went a little leaner than the recipe called for.
I mixed the seasonings, powdered milk, cure #1 and wine called for.
I used my Kitchen Aid to stuff it into FB casings. This was the final straw for trying to stuff with the Kitchen Aid. I have sent away for a dedicated sausage stuffer. I let them sit in the fridge over night and tied them to a rack.
Into the Bradley for one hour of cold smoking over hickory smoke. She who must be obeyed likes light smoke on her sausage.
I followed the author's suggestion to cold smoke and then steam. I rigged up a steamer with my oversize electric fry pan and a rack. I used my dual probe thermometer to keep the temperature in the pan between 170 and 180 and took the sausage to an internal temperature of 155 F and pulled it from the steamer. It continued cooking to 160 F internal.
I let it cool for one hour.
Here's the finished product.
The verdict: Would I make it again? Absolutely. It makes a nice flavourful sausage that tastes good on its own, would be good in a sandwich and fine on a pizza. I just wish it was not called a salami. It is only reminiscent of a good fermented salami and has a totally different texture. It is a good sausage but DO NOT make it if you are looking for a salami.
First, I ground some flank steak and porks shoulder. I went a little leaner than the recipe called for.
I mixed the seasonings, powdered milk, cure #1 and wine called for.
I used my Kitchen Aid to stuff it into FB casings. This was the final straw for trying to stuff with the Kitchen Aid. I have sent away for a dedicated sausage stuffer. I let them sit in the fridge over night and tied them to a rack.
Into the Bradley for one hour of cold smoking over hickory smoke. She who must be obeyed likes light smoke on her sausage.
I followed the author's suggestion to cold smoke and then steam. I rigged up a steamer with my oversize electric fry pan and a rack. I used my dual probe thermometer to keep the temperature in the pan between 170 and 180 and took the sausage to an internal temperature of 155 F and pulled it from the steamer. It continued cooking to 160 F internal.
I let it cool for one hour.
Here's the finished product.
The verdict: Would I make it again? Absolutely. It makes a nice flavourful sausage that tastes good on its own, would be good in a sandwich and fine on a pizza. I just wish it was not called a salami. It is only reminiscent of a good fermented salami and has a totally different texture. It is a good sausage but DO NOT make it if you are looking for a salami.
