Cherry/Apple Smoked Charcoal Fired Salami

Discussion in 'Sausage' started by forluvofsmoke, Nov 6, 2009.

  1. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    I had this Beef Salami curing for 5 days and the Jerky for 4 days.

    This is part of a multiple smoke today...lots of goodies here...the small chub on the left is a HOT 0.5lb'r:






    Jerky in the Vault:






    Finished pics later...I'm slicing the salami for cold cuts...yummmmmmmm!!!!

    Thanks all!

    Eric
     
  2. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Everything looks great there Eric and I really love salami to. I haven't made it yet but it on the list of things to make. That list always getting longer and longer the longer I stay here but I'm hooked so I cann't leave this place.[​IMG]
     
  3. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    It all looks great, nice job!
     
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks like a great job, I notice you don't use casings on your salami, any particular reason?
     
  5. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Thanks Mark, yeah I'm wittlin' away on my list quite a bit lately...it is nice to be able to hit some new stuff.

    Thanks Ron!

    Thanks Paul! I don't have a stuffer or meat grinder yet [​IMG]....... so, I'm improvising here. It works alot better than a guy would think though. It's by no means a perfect looking salami, but it's all about the taste anyway. I actually like the light crust you get without the casing when it smokes up. Good stuff!

    Thanks guys!

    Eric
     
  6. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    I say almost finished because the salamis are chillin' for the evening. Slicing to come in the morning. I have about 20 or 21 lbs of cold cuts to put through my slicer right now. [​IMG]

    These salamis look just as good as the last round...notice the darker color of the 0.5 lb'r? That's a wicked hot lil' fella:






    The jerky ran slower today...I kept the temps under 120* during the first 20 minutes of smoking, the not over 140* during drying. I did have a couple short periods that hit 150-155*...certainly no harm done though...it took 9 hours to get that leathery texture:





    The smaller pile of Jerky has about 60% higher seasoning content than the normal recipe...this stuff is good and packs some wollup! The regular recipe is really good too...I was just playin' around a bit with the extra seasoning just for kicks.

    So, in the morning..........I get to give my slicer a workout!

    Until then, thanks all!

    Eric
     
  7. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    Looks Great,,,,,,[​IMG]
     
  8. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Man, that looks great, The salami looks delicious, better than with a casing I think...[​IMG]

    What was your jerky cure recipe?
     
  9. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Thanks!


    Thanks Paul! Yeah, the casing keeps it from getting that crust and great color...

    Here's the jerky recipe...this was the regular pepper jerky seasoning, only I omitted the crushed red pepper this time:

    http://www.smokingmeatforums.com/for...ad.php?t=82503

    Eric
     
  10. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Great looking smoke! thanks for the pics.
     
  11. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Thanks!

    I finally got a chance to throw out some more pics at ya here...Nesco slicer is getting another cool-down break, so I had some time to post again.

    Here's the HOT 0.5# chub sliced up...this is a variation of the recipe I posted a couple weeks back...it has about double the cayenne pepper, no crushed red pepper, and extra black/white pepper as well...another creeper-mode sausage...:





    The regular recipe, very good as well, without the heat, as evidenced by the coloring:





    Well, I'm back to the slicer again for a few minutes until cool-down again...2# Salami, 3# Chicken Sausage, 12.5# Canadian Bacon to slice and vac-seal yet today.

    The slicer works great, it just heats up after a couple pounds, and then it's break-time again...just not designed for heavy usage. No biggy, I don't want to push it too hard and ruin my (almost) new slicer. [​IMG]


    Thanks all! Enjoy!

    Eric
     
  12. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Chicken Sausage/CB/Beef Salami sandwich:


    Enjoy!

    Eric
     

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