Salami Cotto and Kielbasa Krakowska

[Gonna Smoke]

WOW, Rich. As if I didn't already have enough sausage to make on my journey, you have to go and post this, but I will be mindful of the salt, thanks...

 

[chopsaw]

Always impressed and educated w your posts Chop!!!

I appreciate that comment . Thank you .

Rich, very nicely done bud!

Thanks . I like doing the sandwich type stuff more than summer sausage . Get more use out of it .

Those look fantastic! I really need a SV.

Thanks . SV is nice to have . I use it to do this type that doesn't get smoke .
High barrier waterproof casings can go right in the bath for the longer cooks .

 

[chopsaw]

That all looks fantastic!

Thanks .

WOW,

Thanks Charles .

not all the time do we nail it,

Yeah , but this was a stupid mistake and I know better . I need to try it again later in the day and see how it is . I have plans for it .

I will be mindful of the salt,

Cure you own meat cubes for the show meat and it won't be a problem .
Those store bought are made for seasoning beans and soups . They would have leached salt in that cooking process and been fine .
If you try it post it up .

 

[chef k-dude]

I love cured meats! Great write-up and pics. I am definitely inspired to make some of my own now.

For folks wanting the recipes Chopsaw refers to, that website is definitely straight out of the '90's but here's the main page. There are hyperlinks at the beginning of the page to jump to specific categories but if you just continue to scroll down you will see a lot of recipes. Some of them are very approachable as far as the ingredients. I will definitely be getting back in to sausage...been almost a decade for me.

 

[indaswamp]

Nicely Done Chop! Yep, those hidden salts can sneak up on you....I've done it before too.....

 

[chopsaw]

Nicely Done Chop!

Thanks . It all benefited from the pre grind curing . Overnight won't get it done . 48 to 72 hours . I won't do that for everything cured , but the lunch meat stuff really improves .

those hidden salts can sneak up on you...

I normally cure my own cubes . I goof up by not doing it in different bowls , and I end up grinding it all . I just happened to have these store bought cubes on hand .
The salami is spot on perfect . Same pork grind , so I know it's the ham chunks .
Plus those are salt box cured " Country ham " uncooked pieces .

Great write-up and pics.

Thanks for the comment .

. I am definitely inspired to make some of my own now.

Not sure if you saw this one or not , but if you like Kielbasa this is fantastic . Easy to do too .

Wit or Witoutski Kielbasa cheese steak .

I saw this on an episode of Triple D and knew I had to try it . Place was in Philly . Called Gaul & Company Malt house . Kielbasa loaf that gets sliced and cooked on a flattop like a cheese steak . Just happened to be a sausage making day , and I was talking with Jeff about the Dutch loaf he...

www.smokingmeatforums.com

 

[HalfSmoked]

Wow another out of the park hit chop. If I get my nerve up, I might try the salami.

Warren

 

[BGKYSmoker]

Very good.

 

[chopsaw]

might try the salami.

Warren , It's a good one . Thanks for looking and get well bud .

Very good.

Thank you . I've learned a lot just from looking , watching and listening what goes on around here .

 

[gmc2003]

This one slipped by me Rich, It all looks great buddy!!!

Point for sure
Chris

 

[chopsaw]

It all looks great

Thanks for the comment Chris . Gets better by the day .

 

[HalfSmoked]

Chop where did you get the bag?

Warren

 

[chopsaw]

Chop where did you get the bag?

The water proof casings ?
I got those from The sausage maker .
80 mm high barrier . They're hard to find on there . I'm thinking they don't carry them any more .

Search High Barrier sausage casings .

 

[Dave in AZ]

Chop where did you get the bag?

Warren

Also chopsaw
Waltons has a ton of these. They are just poly waterproof plastic, made for sous vide and also good for smoking if needed. Here is a 2.3" diam x 2p" long orange one used for braunschweiger

https://waltons.com/braunschweiger-casings

Here is a 5" diam one for lunchmeats

https://waltons.com/white-head-cheese-casings-120-mm-x-20-in/

 

[chopsaw]

There's 2 different ones . Mine are poach or steam only . Non smokeable . Expandable , non shrink .
If they take smoke how do they keep water out ?

 

[Dave in AZ]

There's 2 different ones . Mine are poach or steam only . Non smokeable . Expandable , non shrink .
If they take smoke how do they keep water out ?

That question has been asked, and I believe someone at Walton's said it was not smoke permeable... but that the casing IS OK for use in a smoker at smoker temperatures, 130f to say 210f. In this case I think they are talking about using smoker to cook, as an oven, not about letting smoke through. So basically it's safe at these temps and exposure.

I myself see zero reason to use a smoker as the heating/cooking device, if I am not either adding smoke flavor, or drying the product through evaporation. Sous vide is 20x faster and easier, if moisture transfer and smoke are blocked. In this case, if I do want smoke flavor, I use the powdered smoke flavoring from Walton's, which I have found to have much better hickory flavor than luquid smoke.

Well, maybe if I was running the smoker for something else anyways...

 

[tallbm]

There's 2 different ones . Mine are poach or steam only . Non smokeable . Expandable , non shrink .
If they take smoke how do they keep water out ?

For my giant 5.7" fibrous casings I've been using for my sandwich meat, they take smoke and I apply smoke for a number of hours with the smoker at 131F.
Then I put the giant chubs into a big 4mil 30x20 inch turkey brining bag and drop that in my SV container (a coleman stacker cooler).
The lid of my sv cooler keeps the opening of the bag from falling into the water and the water squeezes out the air all around the sausage chubs so I get a waterproof barrier to keep the water from getting into the sausage. Some water does come out of the sausage but not much.

This is how I solve the problem of fibrous castings for smoked sandwich meet that then take an SV bath :D

These bags:

https://www.amazon.com/Gallon-Bucket-Liners-Food-Grade/dp/B0BRMXQD3S/ref=sr_1_5?dib=eyJ2IjoiMSJ9.vxmNMmSuoO9qWnn9dKTVdtGZv6D42seScNeT8ahuxzTscKVcclVH0srOsvZfrP-eX-Qn22gXRiARYxz5XbCDlYRpHT0yU3uVGtxU_-GFWnET26dXXGVQXo-znCQn-JTVpqFKgjnMTOX5j6fxQ00TITmtsIcXhZIYRkJIIrMjlQ3NqCP3wOvBHUM71dJBAHni7o3c3NTf8rspjI1BufK-jHIn3AVXFjurJH8f_B1RQ6ujh47yjjZ39I_olB_Q_SSvYPS9o6MXHhcs7zkRWTnngEDKZmSW3ufAYKM3r4hSAZE.e5OD9QrCEibHvhPsfTF5PwwHNDj-nv7gjIkU977DiK8&dib_tag=se&keywords=Brine+Bags+for+Turkey%2C+6+Pack%2C+30%22%C3%9721%22&qid=1724359050&sr=8-5

 

[chopsaw]

This is how I solve the problem of fibrous castings for smoked sandwich meet that then take an SV

Good idea . I have the high barrier that are made for poaching or steam cooked . I just questioned the ones that say they can be smoked . Can't do both . I do the lunch meat stuff start to finish in one or the other .

The ones I have are made to expand . Some are made to shrink . Just depends on what type of chub you are making .

If it needs smoke I just use a mold , then pull it out and smoke / cook it .


Poach or SV start to finish , I use the high barrier .These things bounce when they come out of the water because they are so plump . They expand because nothing can escape .

 

[bill ace 350]

Wow! Just added these to the top of my to-do list!

 

[chopsaw]

Wow! Just added these to the top of my to-do list!

That cotto salami got better with age . Really good this batch .