Cloth Summer Sausage Bags

daveomak

SMF Hall of Fame Pitmaster

OTBS Member

★ Lifetime Premier ★

Nov 12, 2010

27,123

4,979

Omak,Washington,U.S.A.

• May 22, 2019

• #41

Here you go Jim..... AC Leggs #103 Hot Italian Sausage mix.... Made for a great salami.... Drying in the smoker to the right amount of squeeze, I think is the secret... Slowly dry at 160ish smoker temp until it starts to firm up to a perfect texture is key.. AmesPhos (STPP) keeps the salami and sausage moist...

https://www.smokingmeatforums.com/t...lian-seasoning-mix-final-money-2-8-16.241772/


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bluebombersfan

Master of the Pit

OTBS Member

Mar 4, 2011

1,729

75

Winnipeg, Manitoba Canada

• May 22, 2019

• #42

That's great looking salami

 

jhend

Smoke Blower

Nov 1, 2015

107

19

Hamilton, ON Canada

• Jun 2, 2019

• #43

Nice job Dave looks yummy

 

unclejhim

Meat Mopper

Mar 14, 2013

223

52

Folsom, La.

• Jun 2, 2019

• #44

daveomak said:

Here you go Jim..... AC Leggs #103 Hot Italian Sausage mix.... Made for a great salami.... Drying in the smoker to the right amount of squeeze, I think is the secret... Slowly dry at 160ish smoker temp until it starts to firm up to a perfect texture is key.. AmesPhos (STPP) keeps the salami and sausage moist...

https://www.smokingmeatforums.com/t...lian-seasoning-mix-final-money-2-8-16.241772/


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Click to expand...

Just saw this ( been busy) Thanks gonna try that soon.
So you smoke at 170 to 150 ish. I.T. at then dry at 160 till you get the firmness wanted for salami?