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Summer Sausage vs Salami vs Bologna

post #1 of 3
Thread Starter 

I have only made summer sausage and was wondering if someone could tell me what the differences are between making summer sausage verses bologna vs salami.  Is there a big difference in taste?  Why would someone make bologna  and not salami or summer sausage.  I was wanting to try making salami and bologna.  Is it much different then making summer sausage.

 

Steve

post #2 of 3
Quote:
Originally Posted by Bones1948 View Post
 

I have only made summer sausage and was wondering if someone could tell me what the differences are between making summer sausage verses bologna vs salami.  Is there a big difference in taste?  Why would someone make bologna  and not salami or summer sausage.  I was wanting to try making salami and bologna.  Is it much different then making summer sausage.

 

Steve


Bologna is made with meat that is pureed,summer sausage and salami can be made with different grinds

Spices cures all have a part as well as mixing.

Use the search bar and check each one

Richie

post #3 of 3

Steve, 

 

summer sausage and bologna is cured with cure #1 and cooked to an internal temp of 154. Bologna does not necessarily have to be pureed but most manufacturers do. 

 

Salami is a dry cured sausage that is dry cured with cure # 2 and is a fermented meat that is not cooked. You can make summer sausage that resembles a salami flavor but they are not the same

 

Hope this helps

 

Joe

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