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Salami,, Boykjo's style - SUCCESS!! MONEY SHOT - Page 2

post #21 of 90
Thread Starter 
And done







Money shot tomorrow

DS sausage.gif
post #22 of 90
Nice.
post #23 of 90
Quote:
Originally Posted by driedstick View Post

And done







Money shot tomorrow

DS sausage.gif

Oh come me on, don't leave us hanging, show off your sausage!!!
post #24 of 90

DS, they look  good sir ! :points:

post #25 of 90

DS that looks great so far.

Richie

post #26 of 90
This looks awesome. I can't wait to watch the end of this one. I have some 80/20 beef in the freezer that I would love to use for something like this. Do you order the non edible casings online? I have the same stuffer. This may be a dumb question but do you just use whatever stuffing tube you want since there is clearly not one anywhere near the diameter of that casing. And if that's the case would it be possible to stuff them by hand or is the opening very small?
post #27 of 90
Wait, that was a stupid question hahah I went back and saw the pics of the casing loaded on the stuffer!
post #28 of 90
Thread Starter 
Quote:
Originally Posted by Reinhard View Post
 

Love the sign myself!!  Great job!!!  Watching for the finals and the money shot!!  Reinhard

 

Quote:
Originally Posted by c farmer View Post

Nice.

 

 

Thanks guys - money shot coming, brought a loaf to work with me for the samplers to taste, 

 

Co-workers love it when I smoke over the weekend. 

 

DS
 

post #29 of 90
Thread Starter 
Quote:
Originally Posted by CrazyMoon View Post
 

DS, they look  good sir ! :points:

Thanks CM

 

 

Quote:
Originally Posted by tropics View Post
 

DS that looks great so far.

Richie

Thanks Tropics 

post #30 of 90
Thread Starter 

SUCCESS!!!! Thank you Joe!! Great taste and texture!! Cut pic would have be better but just a dull knife here at work. 

 

Casings did not shrink, and are peeling right off, Like I said to water was added so no shrinkage 

 

Co-Workers are wanting to put orders in on this one. 

 

 

 

I WILL BE DOING THIS ONE AGAIN. 

 

Thanks again Joe. 

 

A full smoker is a happy smoker 

 

DS
 

post #31 of 90
Quote:
Originally Posted by driedstick View Post

SUCCESS!!!! Thank you Joe!! Great taste and texture!! Cut pic would have be better but just a dull knife here at work. 

Casings did not shrink, and are peeling right off, Like I said to water was added so no shrinkage 

Co-Workers are wanting to put orders in on this one. 







I WILL BE DOING THIS ONE AGAIN. 

Thanks again Joe. 

A full smoker is a happy smoker 

DS

 

Looks great DS!

POINTS!
post #32 of 90

DS Nice job I may give this a try.

Richie

 

:points:

post #33 of 90

:drool:

post #34 of 90
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post


Looks great DS!

POINTS!

Thanks DS -  

 

DS
 

post #35 of 90
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

DS Nice job I may give this a try.

Richie

 

:points:

Tropics, thanks, You will love it I mean it can't be more spot on, this stuff is good. 

 

DS
 

post #36 of 90

Let me get this right; one day grind and mix, another day grind and mix, stuff and chill overnight, smoke and chill over night. Five days?

 

I am really impressed, my pop when I was a kid loved Cotto Salami and this looks pretty close (Oh and Reinhard taught me I love mustard seeds...LOL).

 

I will be trying it also, oh and I too like the sign. LOL

 

Great job.

 

Those are the mahogany inedible casings? You soak them? Is it better to use a chubb tube for less air pockets? You can tell I am gonna have to try this.

 

Thanks for sharing, Ten pounds is a lot though for no vac-seal and no slicer. Course my first time doing new stuff is always the best and I wish I made more. LOL

 

Thanks again.

 

EDIT::

 

Just to make sure I am understanding right, the powdered Buttermilk is a give a faux fermented taste?

post #37 of 90

I am all over this,have 5 lbs. defrosting now.I think it is a lot leaner, would you recommend adding any Soy Protein Concentrate to make up for the fat?

Richie

post #38 of 90
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

Let me get this right; one day grind and mix, another day grind and mix, stuff and chill overnight, smoke and chill over night. Five days? Nope just mix one night with 1/2 the seasonings, do the same the next night, then it is up to you stuff that night and smoke next day or both next day. I think you were reading about my pepperoni and yes that is 5 days, this could be 5 days also it just mends the flavors together better, but the way joe did it was only two days of mixing. sorry if this is confusing but it works, Let me know I will help you as much as possible. 

 

I am really impressed, my pop when I was a kid loved Cotto Salami and this looks pretty close (Oh and Reinhard taught me I love mustard seeds...LOL).

 

I will be trying it also, oh and I too like the sign. LOL Thanks 

 

Great job.

 

Those are the mahogany inedible casings?Yes  You soak them?Yes  Is it better to use a chubb tube for less air pockets?Sorry I do not know what a Chubb tube is , I think you are talking about a stuffing tube correct? if so I just got the largest one I had and stuffed away. You can do this caseless also. 

 

 You can tell I am gonna have to try this.

 

Thanks for sharing, Ten pounds is a lot though for no vac-seal and no slicer. Don't know on vac sealing you could zip lock, and I do not use slicer, just cut a slice or two off and throw back into the fridge, it does not stay around long it is good. 

 

Good luck and let me know if I can help in any way.  Course my first time doing new stuff is always the best and I wish I made more. LOL

 

Thanks again.

 

EDIT::

 

Just to make sure I am understanding right, the powdered Buttermilk is a give a faux fermented taste? First time I used it I guess it gives it that tang like fermento would. I have only had two or three or four,,,,, well maybe 5 pieces so far, it is good stay with this recipe like Joe said and make changes on next go round. 

Thumbs Up I will help you anyway I can Foam, this is great stuff. 

post #39 of 90
Thread Starter 
Quote:
Originally Posted by Shoneyboy View Post
 

:drool:

Thanks for stoppin by SB 

 

DS
 

post #40 of 90
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

I am all over this,have 5 lbs. defrosting now.I think it is a lot leaner, would you recommend adding any Soy Protein Concentrate to make up for the fat?

Richie

I don't think it is too fat, it may look like it but I have not had a complaint yet, sometimes when it is too fat I get that texture in my teeth, and I am not getting it with this. I would not do anything different on this first batch, try it with you 5lbs and see what it comes out like for you then make your changes. I THINK Joes original recipe went with 90/10 beef let me check. 

 

http://www.smokingmeatforums.com/t/115702/my-salami-kickoff-to-the-new-year-finished

 

Yep he went 90/10 Lean burger. look at post #1 in my thread and you will see where it says 5lbs of lean meat. So I think you are good to go. I also asked about adding NFDM to this and Joe said why change a good thing, so I am going to say the same. 

 

Good luck and let us know how it goes. 

 

DS
 

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