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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.



post #4 of 7



do you have a recipe for pickled sausage?



post #5 of 7
Originally Posted by sam42830 View Post



do you have a recipe for pickled sausage?



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

Carrot Sticks

Celery Sticks


Green/Red Pepper Strips

Zucchini, quartered



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.



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

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