Smoked Salami

[kevin pitzer]

Hello - My dad has always made a Salami recipe shown below, however I want to remove the liquid smoke and place on my WSM. My only concern is I have never done Salami so I am uncertain on the temp, amount of tennis balls sized wood and! timing. My dad is willing to pay for the 10lbs of meat and ingredients and I don't want to spoil to cook. Any suggestions/guidance would be greatly appreciated

FYI please disregard the salt....I know it is incorrect.

 

[fivetricks]

Over the course of 5 lbs of beef, I'd leave the liquid smoke and just add the smoke from your smoker.

 

[boykjo]

Yep.... as for the recipe if you google mortons salami recipe it looks like the one you have. Smoke at 120 ish and bump temps up 10 degrees every hr until u hit 180. Smoke till internal temp reaches 160. Cool in cold water bath and set in fridg overnight

 

[dave17a]

So no fat whatsoever?