Originally Posted by rgautheir20420
Hello there. Can you provide more info? Like smoking temps? The only time I've heard of smoking salami is cold smoking with no heat. As far as pepperoni, I know this can be done the dry cured way or the hot smoked low and slow way like Bears sticks, so again we'll need more info to help.
I'm kinda partial to the smoking schedule I use for my Bear Logs (all beef).
After starting a Pellicle in the Fridge overnight:
Preheat smoker to 130˚, and put smoking racks, with meat on, in smoker.
After about 1 hour, get a nice amount of smoke going in smoker (I used an AMNS loaded with Hickory).
After a total of 3 hours, bump heat up to 150˚.
After 2 more hours, bump heat to 170˚.
After 2 more hours, bump heat to 180˚.
Keep heat at 180˚ until internal temperatures of logs are all 160˚ or more.
Mine were 161˚-165˚-161˚-160˚-160˚-160˚-168˚ when I removed them.
Throw the logs into ice water to get them down to about 100˚, or below.
Pat them all dry, and put them in a dry bowl.
Put them in fridge, uncovered, overnight to cool down & mellow out.