Smoking store bought Salami/Peperoni

Discussion in 'Other' started by donr, Jul 13, 2013.

  1. donr

    donr Smoking Fanatic

    Is it safe to cold smoke store bought Hard Salami & Peperoni?

    Assuming it contains sodium nitrite.

    Thanks Don
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Yes. It is Cured and Dried. A pretty inhospitable place for bacteria to grow...JJ
     
  3. donr

    donr Smoking Fanatic

    Thanks ChefJimmy.  I figured it was ok.  Not being a sausage maker, I wasn't sure of the order of operations for dry cured sausage.

    Don
     
  4. ChefJimmy,

    do you have a recipe for pickled sausage?

    sam42830
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    DON...It is not my intention to Hijack this thread but I don't like to leave questions unanswered...Forgive us...

    Actually I have purchased a bunch of cheap smoked sausage to make my 1st batch. Below is the Recipe I plan to try...JJ

    Hot Pickled Sausage

    Smoked Ready to Eat Sausage to loosely fill 2 Quart Jars.

    Pickle Brine:

    2C Apple Cider Vinegar or your Choice

    1C Water

    2T Kosher Salt

    2T Sugar

    Spices: Add to each Jar...

    1T Hot Red Pepper Flakes

    1tsp Black Peppercorns

    1tsp Mustard Seed

    1tsp Coriander Seed

    1tsp Dill Seed

    1/2tsp Celery Seed

    1/4tsp Dry Thyme

    4ea Allspice Berries

    3ea Juniper Berries

    2ea Whole Cloves

    1ea Small Bay Leaf

    Other Stuff: Add to each Jar...

    1/2ea Small Onion, sliced, about 1/4C

    2ea Cloves Garlic, sliced

    2ea Jalapeno Peppers, or other for you Chiliheads!

    Optional Stuff:

    Hard Boiled Eggs...See http://www.smokingmeatforums.com/t/135279/more-pickled-eggs-with-polish-sausage

    Carrot Sticks

    Celery Sticks

    Cauliflower

    Green/Red Pepper Strips

    Zucchini, quartered

    Olives

    Bring the Vinegar, Water, Salt and Sugar to a boil. 

    Place the remaining ingredients in each Jar* and divide the Brine.

    If the ingredient are not covered, add a 50/50 mix Vinegar and Water to cover.

    Cover and place the Jars in the refrigerator for at least 5 days, longer is better.

    * Note: As per DaveOmak, warm the Jars with Hot Tap Water before filling to avoid Thermal Shock and breakage.
     
    Last edited: Jul 14, 2013
  6. Thank you!!  I will give it a try.  Let us know how your batch turns out.

    sam42830
     
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Anytime. I was inspired by Dave and Nepas. I am looking forward to these. It's been a long time since I was sufficiently " Tuned Up " to eat the Hot Sausage or Eggs sitting on the Bar!...JJ
     

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