Is it safe to cold smoke store bought Hard Salami & Peperoni?
Assuming it contains sodium nitrite.
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.
2C Apple Cider Vinegar or your Choice
2T Kosher Salt
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!
Hard Boiled Eggs...See http://www.smokingmeatforums.com/t/135279/more-pickled-eggs-with-polish-sausage
Green/Red Pepper Strips
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.
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