HAS ANYONE HUNG SALAMI IN A COOKSHACK 50? HOW DID YOU DO IT? DID THE SALAMI TURN OUT WELL AFTER SMOKE COOKING?
Original Post
Replies sorted oldest to newest
I am alos interested in smoking sausage and salami in my smokette, does anyone have any tips? I'v read a couple threads from 2001 in the "Best of" category, but there didn't seem to be much followup as far as results go.
I have done salami type meats in my smoker. I generally smoke them for 3-4 hrs at 180 degrees. When the internal meat temp hits 135-140 I generally pull the meat and put it in a water bath.
Check out the link below for a very easy way to make sausage. This method really does work, for most sausages, and will result in every bit as much flavor as using those pesky casings.
The article is entitled, "Sausage Making the Easy Way".
I have always placed in the Top 10 at the Michigan contest using the recipes and the case-less method.
Give it a try!
Sausage Making the Easy Way
The article is entitled, "Sausage Making the Easy Way".
I have always placed in the Top 10 at the Michigan contest using the recipes and the case-less method.
Give it a try!
Sausage Making the Easy Way