Cloth Summer Sausage Bags

[daveomak]

Here you go Jim..... AC Leggs #103 Hot Italian Sausage mix.... Made for a great salami.... Drying in the smoker to the right amount of squeeze, I think is the secret... Slowly dry at 160ish smoker temp until it starts to firm up to a perfect texture is key.. AmesPhos (STPP) keeps the salami and sausage moist...

https://www.smokingmeatforums.com/t...lian-seasoning-mix-final-money-2-8-16.241772/


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[bluebombersfan]

That's great looking salami

 

[jhend]

Nice job Dave looks yummy

 

[unclejhim]

Here you go Jim..... AC Leggs #103 Hot Italian Sausage mix.... Made for a great salami.... Drying in the smoker to the right amount of squeeze, I think is the secret... Slowly dry at 160ish smoker temp until it starts to firm up to a perfect texture is key.. AmesPhos (STPP) keeps the salami and sausage moist...

https://www.smokingmeatforums.com/t...lian-seasoning-mix-final-money-2-8-16.241772/


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Just saw this ( been busy) Thanks gonna try that soon.
So you smoke at 170 to 150 ish. I.T. at then dry at 160 till you get the firmness wanted for salami?