That's exactly what happened. He's not wrong, it's just there's an error on the website. When putting the recipe on the website, an error occurred that caused the following smoking details to be lost. Fortunately, I have the book, so I know what those details are:
It's page 356 in the kindle version. I also ordered the paperback to have something physical, so once that arrives I can give the paperback page number.
Page 270 in the green book is the cooked / smoked version .
This is where it gets confusing because Marainski does have some old school recipes in there too...how they did it before the regulations became laxed for commercialization of the meat industry there. Quality suffered greatly after this change.
For sure . Some of the stuff he does , there a reason for it that not commonly know . Just like you're saying .
Yep. curing firms up the meat and allows for colder temps. when chilling (salt water in the meat freezes at a lower temperature). Also enhances protein extraction using the grinder during grinding. We do this on our very large runs of cajun smoke sausage where we will do 200-300# at a time. Saves a ton of mixing time.....
I had some Umai salami one time that didn't want to get past 30% . I pulled it from the Umai casing , put it in a net and hot smoked it to 152 . I have to say it was really good .
Can't hurt to add salt and cure to the chinks, and let it cure in refrigerator 4-5 days. I would not add the spices though. Add those either prior to grinding or when mixing for protein extraction.
Will do! Thanks for the tip! I'll update the original steps accordingly.
Thanks! I've got a plate with 5mm holes, so I'll plan on using that. (Unless you think 8mm is better. That's my next size up).
