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Cotto Salami

post #1 of 11
Thread Starter 
This last weekend relatives came over for processing and smoking Novembers deer season harvest. Between 4 families we did up 550 lbs sausage. Most of the stuff we did was sausages I have posted in the past, but Cotto Salami was new for us and I wanted to share with everyone.

Mix - http://stores.curleyssausagekitchen....ami/Detail.bok

Recipe -

My wife and I are quite pleased with the end products taste, but are thinking next time of adding a few different Hi Temp cheeses; we wanted to try it plain first to get a good taste of the naked mix. It will be definetly made again soon.

The 25 lb. batch went into 2 casings, these chubs were large.

In the smoker.

Here is one chub sliced and the other waiting.

post #2 of 11
That is some great looking Salami you did there. Must have been fun slicing that bad boy!
post #3 of 11
Thing of Beauty!


No Creosote! A-Maze-N Smokers

post #4 of 11
Good looking stuff there Mossy. Any flooding to worry about out your way?
post #5 of 11
great looking sausage Mossy , this is something I've been wanting to do , thanks for sharing and inspiring me PDT_Armataz_01_34.gif
post #6 of 11
That looks excellent!
post #7 of 11
Looks really good. Might have to try some myself..
post #8 of 11
Wow that looks great!PDT_Armataz_01_37.gif
post #9 of 11
great lookin' salami!
post #10 of 11

That looks fantastic. I am new to the sausage making thing, but loving what I am learning.
post #11 of 11
going to have to try that one for sure.
I love cotto salami
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