Biggy1
Meat Mopper
I want to try and make some cotto salami, any help is appreciated. For 5#'s what are the spices and ingredients along with the casing size and temperature.
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COTTO SALAMI
- Thread starter Biggy1
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Not sure how much this will help , but it does answer some of the questions you asked . I used a Len Poli formula .
It's pretty good . Water proof casings , cooked in an Anova SV .
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It's pretty good . Water proof casings , cooked in an Anova SV .
Cotto Salami
Not a whole lot to tell , just been messing with doing sausage with the Anova . This was a Len Poli recipe . I ground 2 1/2 pound chuck and 2 1/2 pounds of pork butt . Followed his recipe for the most part . Cooked start to finish in the Sous Vide . 80 mm high barrier casings . 140 degrees for...
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Here ya go...from Marianski:
https://www.meatsandsausages.com/sausage-recipes/cooked/american/salami-cotto
https://www.meatsandsausages.com/sausage-recipes/cooked/american/salami-cotto
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