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Cherry/Apple Smoked Charcoal Fired Salami

post #1 of 12
Thread Starter 
I had this Beef Salami curing for 5 days and the Jerky for 4 days.

This is part of a multiple smoke today...lots of goodies here...the small chub on the left is a HOT 0.5lb'r:

Jerky in the Vault:

Finished pics later...I'm slicing the salami for cold cuts...yummmmmmmm!!!!

Thanks all!

post #2 of 12
Everything looks great there Eric and I really love salami to. I haven't made it yet but it on the list of things to make. That list always getting longer and longer the longer I stay here but I'm hooked so I cann't leave this place.PDT_Armataz_01_34.gif
post #3 of 12
It all looks great, nice job!
post #4 of 12
Looks like a great job, I notice you don't use casings on your salami, any particular reason?
post #5 of 12
Thread Starter 
Thanks Mark, yeah I'm wittlin' away on my list quite a bit lately...it is nice to be able to hit some new stuff.

Thanks Ron!

Thanks Paul! I don't have a stuffer or meat grinder yet icon_redface.gif....... so, I'm improvising here. It works alot better than a guy would think though. It's by no means a perfect looking salami, but it's all about the taste anyway. I actually like the light crust you get without the casing when it smokes up. Good stuff!

Thanks guys!

post #6 of 12
Thread Starter 

The almost finished goods!

I say almost finished because the salamis are chillin' for the evening. Slicing to come in the morning. I have about 20 or 21 lbs of cold cuts to put through my slicer right now. icon_mrgreen.gif

These salamis look just as good as the last round...notice the darker color of the 0.5 lb'r? That's a wicked hot lil' fella:

The jerky ran slower today...I kept the temps under 120* during the first 20 minutes of smoking, the not over 140* during drying. I did have a couple short periods that hit 150-155*...certainly no harm done though...it took 9 hours to get that leathery texture:

The smaller pile of Jerky has about 60% higher seasoning content than the normal recipe...this stuff is good and packs some wollup! The regular recipe is really good too...I was just playin' around a bit with the extra seasoning just for kicks.

So, in the morning..........I get to give my slicer a workout!

Until then, thanks all!

post #7 of 12
Looks Great,,,,,,
post #8 of 12
Man, that looks great, The salami looks delicious, better than with a casing I think...PDT_Armataz_01_37.gif

What was your jerky cure recipe?
post #9 of 12
Thread Starter 

Thanks Paul! Yeah, the casing keeps it from getting that crust and great color...

Here's the jerky recipe...this was the regular pepper jerky seasoning, only I omitted the crushed red pepper this time:


post #10 of 12
Great looking smoke! thanks for the pics.
post #11 of 12
Thread Starter 

I finally got a chance to throw out some more pics at ya here...Nesco slicer is getting another cool-down break, so I had some time to post again.

Here's the HOT 0.5# chub sliced up...this is a variation of the recipe I posted a couple weeks back...it has about double the cayenne pepper, no crushed red pepper, and extra black/white pepper as well...another creeper-mode sausage...:

The regular recipe, very good as well, without the heat, as evidenced by the coloring:

Well, I'm back to the slicer again for a few minutes until cool-down again...2# Salami, 3# Chicken Sausage, 12.5# Canadian Bacon to slice and vac-seal yet today.

The slicer works great, it just heats up after a couple pounds, and then it's break-time again...just not designed for heavy usage. No biggy, I don't want to push it too hard and ruin my (almost) new slicer. PDT_Armataz_01_34.gif

Thanks all! Enjoy!

post #12 of 12
Thread Starter 

Just a teaser here....

Chicken Sausage/CB/Beef Salami sandwich:


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