WyoDoug
Well-known member
Anyone got a good salami recipe for use with sausage stuffers? I used to have one my dad used when he was still around. I want to make a bunch of salami this year.
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Hi mountain original salami. Everyone I give some to loves it. The only thing I tweak on it is instead of the 18# it shows the recipe, I mix all the seasoning with 20# of meat (9# fatty pork trim, 9# wild game, and 2# beef fat). You'll need 2 or 3 extra casings for 20#. Then just follow their directions. Excellent!
What kind of salami? You say using the smoker, are we talking (wet) summer sausage, or dried salami?
I've never seen dried salami done in the smoker, but i'm hardly a master of charcuterie.
I cut each log of it in half and vacuum seal and freeze. I think it actually gets better over time in the freezer after smoking. We’ve had chunks that got lost in the freezer and ate almost 2 years after making it, and it was still excellent.I made some of this over the weekend with my hunting partner. How do you store it? The directions are contradictory and my understanding is salami is not meant to be frozen. Currently it’s hanging to loose it’s 25% weight in a 48-50 degree garage. Once it’s there what do you do?
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It didn’t get watery like summer sausage does when you thaw it?I cut each log of it in half and vacuum seal and freeze. I think it actually gets better over time in the freezer after smoking. We’ve had chunks that got lost in the freezer and ate almost 2 years after making it, and it was still excellent.
Sounds good to me.It is a smoked Salami that you take to 156 degrees and it says to hang in a cool dry place with no air movement till 25% of the weight has reduced. Then it says to peel and enjoy. On the bottom of the sheet it says to refrigerate or freeze after smoking.
I think I will be good with it thru the winter hanging in the garage. However, the inter web says freezing salami will mess with the texture and should be avoided. So not sure what to do for long term storage.
A little bit if you take it out and eat it as soon as it’s thawed. I usually let it sit a bit after it’s thawed. Or thaw it overnight in the fridge. But yes, if you thaw it at room temp and eat right away it will be a bit watery.It didn’t get watery like summer sausage does when you thaw it?