or Connect
SmokingMeatForums.com › Forums › Cold Smoking › Other › Smoking store bought Salami/Peperoni
New Posts  All Forums:Forum Nav:

Smoking store bought Salami/Peperoni

post #1 of 7
Thread Starter 

Is it safe to cold smoke store bought Hard Salami & Peperoni?

 

Assuming it contains sodium nitrite.

 

Thanks Don

post #2 of 7

Yes. It is Cured and Dried. A pretty inhospitable place for bacteria to grow...JJ

post #3 of 7
Thread Starter 

Thanks ChefJimmy.  I figured it was ok.  Not being a sausage maker, I wasn't sure of the order of operations for dry cured sausage.

 

Don

post #4 of 7

ChefJimmy,

 

do you have a recipe for pickled sausage?

 

sam42830

post #5 of 7
Quote:
Originally Posted by sam42830 View Post

ChefJimmy,

 

do you have a recipe for pickled sausage?

 

sam42830

DON...It is not my intention to Hijack this thread but I don't like to leave questions unanswered...Forgive us...

 

 

Actually I have purchased a bunch of cheap smoked sausage to make my 1st batch. Below is the Recipe I plan to try...JJ

 

Hot Pickled Sausage

 

Smoked Ready to Eat Sausage to loosely fill 2 Quart Jars.

 

Pickle Brine:

2C Apple Cider Vinegar or your Choice

1C Water

2T Kosher Salt

2T Sugar

 

Spices: Add to each Jar...

1T Hot Red Pepper Flakes

1tsp Black Peppercorns

1tsp Mustard Seed

1tsp Coriander Seed

1tsp Dill Seed

1/2tsp Celery Seed

1/4tsp Dry Thyme

4ea Allspice Berries

3ea Juniper Berries

2ea Whole Cloves

1ea Small Bay Leaf

 

Other Stuff: Add to each Jar...

1/2ea Small Onion, sliced, about 1/4C

2ea Cloves Garlic, sliced

2ea Jalapeno Peppers, or other for you Chiliheads!

 

Optional Stuff:

Hard Boiled Eggs...See http://www.smokingmeatforums.com/t/135279/more-pickled-eggs-with-polish-sausage

Carrot Sticks

Celery Sticks

Cauliflower

Green/Red Pepper Strips

Zucchini, quartered

Olives

 

Bring the Vinegar, Water, Salt and Sugar to a boil. 

Place the remaining ingredients in each Jar* and divide the Brine.

If the ingredient are not covered, add a 50/50 mix Vinegar and Water to cover.

Cover and place the Jars in the refrigerator for at least 5 days, longer is better.

 

* Note: As per DaveOmak, warm the Jars with Hot Tap Water before filling to avoid Thermal Shock and breakage.

post #6 of 7

Thank you!!  I will give it a try.  Let us know how your batch turns out.

 

sam42830

post #7 of 7

Anytime. I was inspired by Dave and Nepas. I am looking forward to these. It's been a long time since I was sufficiently " Tuned Up " to eat the Hot Sausage or Eggs sitting on the Bar!...JJ

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Other
SmokingMeatForums.com › Forums › Cold Smoking › Other › Smoking store bought Salami/Peperoni