ok another just curious post

[redneck5236]

curious ! I am smoking cheese and pepparoni today for the holidays ! the curious part is we always get hard salami and cut into cubes to go with the cheese and peparoni ! so anyone ever smoked hard salami hmmm ?

 

[smokerjim]

I never did but I don't see why not, everything is better smoked.

 

[dernektambura]

Smoke (cold smoke below 50F) won't penetrate dried salamis surface... it may taste smoky if you smoke it right before you serve... smoking above 50 and into 60 and 70 will start breaking salamis fat and it wont be salami anymore... it will dry out salamis surface even further and depending how long you smoke it you may end up with ugly dried out ring on cross cut...