Charcoal/Mesquite smoked Salami, Cherry Smoked Jerky: q-view

[forluvofsmoke]

3.7 lbs Salami & 6 lbs of 80/20 GB jerky are in the smoke for today.

I just got a chance to start catching up a bit here after finishing yesterday's smoke late last-night. This is a catchup smoke, as I planned for it a week ago and couldn't make it happen.

Weather came in today, so I'm glad I got my long smoke out of the way now.

Both of these meats were mixed at the same time, and were curing for 24+ hours @ 34-36*, then got chilled to 22-27* for the next 1-1/2 weeks as it was too cold outside for my fridge, and I was unable to get the smoking done when planned...winter is just around the corner, and we got our first season's snow on the 1st of October. We've had 1 since then, and it has been snowing non-stop for a few hours so far this afternoon.

Jerky, just into the Smoke Vault gasser with Cherry chips:


Salami just into the GOSM charcoaler with Mesquite:


I wanted to reshape the salami chub for a better rack fit...this is why I did not (burr...Q-fridge got chilly last-night)...it was cold enough that my digi-therm display was very weak until it warmed up on top of the smoker (yes, I/T is 23*):


Salami is now @ 1.25 hours into the smoke & 114* I/T:


Back with more later.

Thanks for peekin'!

Eric

 

[mballi3011]

You are the iron man of smoke for sure there Eric. You are putting up with some really cold temps there or I'm just a sissy oh lives in sunny Fla where it's 74 today and will be in the high 80 by weeks end. Did you post the traformation of your Gosm to charcaol because my Gosm has developed a nasty gas leak so I mite as well change it over to charcoal. But everything you have smoking today looks really good from the warmth of north Fla.

 

[forluvofsmoke]

Thanks, it does help to have some shelter from the wind, rain/snow...I like to be able to smoke on my terms, with or without mother nature's consent...heh-heh-heh!

Here's the thread on the conversion from LPG to charcoal:
http://www.smokingmeatforums.com/for...ad.php?t=81626

Sux that your rig got a leak...is it a major fix, or something simple like a regulator diaphram rupture? I had to replace my regulator on the 4th winter for that reason, otherwise no troubles.

Good luck

Eric

 

[beer-b-q]

Looking Good Eric...

 

[forluvofsmoke]

Thanks! Have a look at it now.....

2 hours 10 minutes was all it took to hit 155-160* I/T...surprisingly fast, especially considering it was 23* to start with. I walked outside to check it after my last post and my 150* temp alarm was on.

Just out of the GOSM and patting of the surface fat...clear fluids hitting the pan, so definately ready with I/T's @ 155-160*:




That color is just CRAZY! I really love charcoal fired smoking...I can't get coloring like this in a gasser, and I already know the flavor will be much, much more intense than any salami I've done in a gasser.

I rested it on the grate outdoors for initial chilling (it's about 34* here). It's now in the Q-fridge @ 24* for finishing the chill.

Hmm.......I guess I forgot to mention the fact that this is my first charcoal fired smoked salami!

For those of you who know me well on the forum, yes, I am most definately hooked on charcoal...gas is for convenience, charcoal is all about the FLAVOR, BABY!!!!!!!!! LOL!!!!

I'll be alright...heh-heh-heh.

I gotta check out the chill on my salami and see when it'll be ready to go under the rotary knife.

Oh, the Jerky was @ 3.75 hours into the smoke a bit ago, beading up nicely with rendered fat, and the texture is almost there.

Pics of sliced salami to follow!

Thanks!

Eric

 

[scpatterson]

Thats looks good enough to eat....Cant wait to see teh jerky...

 

[forluvofsmoke]

Here ya go, Buddy!

The Jerky came out faster than the last round, as I only had 6lbs this time instead of 12.75 lbs.

The slicing of the salami was lightning fast and easy.











Thanks again everyone! It's been fun, but now I'm done!

I go back to work now for 4 days, so no long smokes for me 'til then. I may slip in a cold smoke and sear though...Ribeyes in the freezer are just screaming to be thawed out and tossed on the charcoal kettle!!!!

'Til next time, great smokes to all!!!!!!!!!!!!!!!!

Eric

 

[scpatterson]

Dang-Thats looks good- I ahve never tried salami. I have been noticing a lot of things i ahve not made before. Iguess I need to start venturing out a little...Thanks for the PICS!!

 

[ronp]

Nice job Eric, everything looks great. I did a lot of salami last year, guess I gotta get some more done.

 

[alx]

Awsome ERIC.You gotta a heck of a lot done before the grind starts again.

 

[forluvofsmoke]

Thanks, it IS good. The jerky recipe used here is my own, as well as the salami, which is a hot & spicy version.

Hey, if you're seriously considering doing the salami, RonP inspired me to try it last fall. Ron's posts and tips for me were great, and I'm not afraid to share knowledge either. Between the two of us, and who ever else on the forum that has done it, we'll hook you up.

Salami is really easy to do...easier than almost anything I've ever smoked. I prefer to use TQ cure in the meat mix prior to smoking, and then, I just omit salt from the seasoning blend...salt levels come out nearly perfect everytime...much better end product than without curing, too. And, one of the best parts, this is a sausage you can make without a stuffer or casings.

That was what really got my attention at first, thanks to Ron.

Anyway, don't be shy if you need help getting started.

Enjoy...we LOVE this stuff...after we all sampled some tonight, my kids just told me this batch is better than ever, and better than any store deli salami. I can't make it often enough!

Great smokes to you, my friend!

Eric

 

[ronp]

Glad to help man.

 

[forluvofsmoke]

This is really weird...I didn't see these posts earlier...missed ya somehow!


Thanks Ron, I still got some of your salami fever...and I like it!!! Yeah, you probably need a few more salami smokes under your belt...once you get a taste for it, can you ever get enough?

Thanks! Yeah, I did get alot of smoking done these past 2 days...all good stuff too. It sure does feel good when I can bring it all together, even with a few speed bumps along the way.

Funny thing is, I spend half of the work week thinking about what I have for smoking, and planning out how to make it happen. And by the time days off roll around I'm all fired up again!

I'll never forget the cold smoke & sear for after work, etc. I cook outdoors alot since I started doing this. My wife wanted me to do smoked/seared Ribeyes today...I had to tell her that I preffered doing that when I can't do a long smoke...she understood.

Sure is fun keeping busy with the thin blue!

Thanks again guys!

Eric

 

[beer-b-q]

That looks great Eric...

Never thought about being able to make salami without stuffing it in a casing.

Is it better tasting than bought salami?

 

[scpatterson]

I just bought all my equipment and it should be in about a week. I will deffinantly eb contacting you guys for some help. I also bought the Rytek Book.....I look forward to trying some sausage and salami....

 

[forluvofsmoke]

Thanks!

Oh yeah, I never thought of it either, then along came Ron! I've never used casing yet. I just tightly wrap the hand formed chub in poly for curing in the fridge, and then get very well chilled (almost frozen) prior to putting it in the smoker. This way, it won't sag much at all on wire grates due to skinning over before the meat softens too much from heating through...this works really well (like what you would do with a fatty). A jerky grate would work even better...but the sag is only a cosmetic issue.

It tastes much better than any pre-packaged brands, and the store-deli meats aren't even that close to what you can get with the homemade. This is alot leaner meat as well...they use about 30-40% fat content depending on the brand...pretty greasy eating. The fresh-cut deli is better, but still not our liking here.

I use 15-20% fat content...I tried under 5% once and it wouldn't slice, it crumbled. 10% is just a touch too low...15% is OK, but can be marginal depending on the coarseness of the meat grind. 20% is a no-fail for slicing texture.

You know, the great thing about doing homemade is you're not limited to what you can use for seasonings and there are no preservatives, just the initial curing agents. I've experimented a little bit since my first batch of salami last fall/winter, and with each run, I get better flavor and texture. As shown in my sliced pics lastnight, I think I got the textue near perfect now, as the fat is barely noticeable, and the slicing went better than I could have ever imagined.

If you want to give it a try, it's really very easy, and no special equipment is needed...just the ground beef, meat cure, seasonings, poly wrap, a fridge and a smoker.

Cool, sounds like your pretty serious about this. If you've got a good sausage/meat book like Rytek's, you'll be in-the-know for the most part. I'll be around evenings for sure, and 2 days at a time off work smokin' up a storm, so if you need help I'm never too far away.

I don't have extensive sausage experience, other than this un-cased salami, just so you know ahead of time. I'm still getting ready to do some cured whole meats (canadian bacon, corned beef pastrami, etc)...those are next on my must do list.

Enjoy fellas!

Eric