What to do with Cooked Salami

[chew2475]

So my wife came home today with two of these cooked salami chubs for free today. She works for a place that gets close to expiring products dropped off from local supermarkets and we reap the benefit many times. (Also got a bologna chub which I have plans for and about 10 bags of shredded mozzarella). However I am perplexed as what I can do with these salami chubs other than make sandwiches. Anybody ever smoke these or cook something with them. Open to any and all ideas.

 

[SmokinEdge]

Does it list nitrite as an ingredient?

 

[chew2475]

Does it list nitrite as an ingredient?

Yes. Sodium nitrite is listed

 

[indaswamp]

'Cooked' salami is called cotto salami. Use it in breakfast dishes, pastas, lasagna, pizza topping, salads, and charcuterie boards.....can also use chopped, mixed with cheese for a tortellini filling. Or, as you mentioned, on sandwiches....like a muffaletta!

 

[1MoreFord]

I'd eat some of it on crackers for snacks.

 

[chopsaw]

However I am perplexed as what I can do with these salami chubs other than make sandwiches. Anybody ever smoke these or cook something with them. Open to any and all ideas.

I use salami in grill cheese all the time . Hot salami ( temp not spice ) is one of the best things most don't even think about . There's a deli down on the Hill in St. Louis that sells a hot salami sandwich . It's fantastic .
I have smoked salami chubs . I use a 200 degree smoker temp and take the chubs to 152 . You will get some grease on the surface . I wipe it off , cool in fridge . Then slice and eat with crackers .
Good in salads as said above or I like it in pasta salad with a good Italian dressing .

 

[thirdeye]

Whip up some football game snacks including a charcuterie board....

 

[chew2475]

I use salami in grill cheese all the time . Hot salami ( temp not spice ) is one of the best things most don't even think about . There's a deli down on the Hill in St. Louis that sells a hot salami sandwich . It's fantastic .
I have smoked salami chubs . I use a 200 degree smoker temp and take the chubs to 152 . You will get some grease on the surface . I wipe it off , cool in fridge . Then slice and eat with crackers .
Good in salads as said above or I like it in pasta salad with a good Italian dressing .

I was wondering if anyone ever smoked it. What wood did you use?

 

[chopsaw]

I was wondering if anyone ever smoked it. What wood did you use?

I used an MES 30 with a tube in the mail box . I don't remember for sure , but I'd say probably oak . I use beech for Hams and bologna and only have so much of that left , so I don't use it for stuff like this . Otherwise I'm not that picky about the rest . Use what ever you like or have on hand . I went hot and fast to get it to temp in under 4 hours . You will render some fat that way , but that's what I wanted . Came out like Oscar Meyer hard salami . Try a small section and see what you think . I wouldn't do a whole chub to start .
I think my first cook with that would be Calzones .

 

[indaswamp]

X2 on Calzones!

 

[Murdy]

Omlette: chopped salami, onions, mozzarella & parmesan cheese. Put tablespoon or so of pest in the eggs

 

[hondabbq]

So you reap the rewards for taking food from a shelter kind of establishment? Good on you !!!!!!!

 

[chew2475]

So you reap the rewards for taking food from a shelter kind of establishment? Good on you !!!!!!!

If you consider a shelter establishment to be a place where expiring food is dropped off and then picked up by local farmers to feed pigs and other animals a shelter establishment then yes I guess I am in the wrong. Should probably ask questions before just assuming things.