Salami - 1st attempt
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armyguy said in Salami - 1st attempt:
What was your process with the snack sticks? Those look amazing.
5 pounds pork butt
5 fresh jalapeños
1 pound high temp pepper jack cheese
4.7 oz willies snack stick seasoning
.2 oz sure cure
.4 oz Smoked meat stabilizer
12 oz of ice waterGrind meat through 3/8” plate once and then 3/16” plate twice. Slice jalapeños and run them through grinder with the meat on the last grind. Mix meat, cure, seasoning and water for 7 minutes. Add cheese and mix for 1 additional minute. Stuff in 16mm collagen casings. I lay them out and cut into 22” long pieces.
Smoke schedule:
120 for 1 hour no smoke
140 for 1 hour with smoke
155 for 2 hours with smokePull from smoker at 135 internal and into 175 degree souse vide for 15 minutes or until internal of 160 degrees. Pull from souse vide and let rest overnight. Trim the ends of each one and then cut them 8” from each end. Eleven 8” sticks fit perfect into quart vac bags. It will be right at 1 pound per bag. You will have about 5” of “U” shaped sticks from the middle that was hanging over your smoke sticks. I vac bag these to snack on at work.
I use a 10mm stuffing tube. If you use a 12mm tube (you will have to manually feed a 16mm casing onto it) or casings larger than 16mm, you can use 8oz of water instead of 12.
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Thanks a ton for the info and pictures. A few questions.
Does throwing them in the sous vide wash away the smoke from them?
How long do they last unrefrigerated once you vacuum pack them?
Genoa salami is going to be next on the list of things to try for me.
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The souse vide doesn’t affect the smoke flavor.
Without a way to test water activity there is no way to answer how long they are good unrefrigerated. By best answer is to keep if refrigerated when not using it. I wouldn’t be afraid to take a pack out on the boat or hiking. But I wouldn’t leave it on the dash of the car in the sun all day and then snack on it.
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My first go at Salami. It turned out amazing! Made more bologna and some snack sticks. That bologna is hard to stuff in large casing without voids. Need more practice on that. Not a bad way to spend a Saturday. I can’t say enough about how helpful Meatgistics is. When making something new, I do a lot of searching on here for information to help me out.
Recipe for salami was:
2 1/2 pounds 73/27 ground beef
2 1/2 pounds pork butt with fat
1/2 pork back fat
4.58 oz Walton’s Cotto Salami seasoning
.2 oz sure cure
1.2 oz sure gel
Additional pepper corns (didn’t measure just dumped some in)
8oz waterGround pork butt through 3/8” plate twice
Ground the burger through a 3/16” plate twice
Ground pork fat through 3/8” plate once frozenMixed beef, pork, seasoning, cure, binder and water for 7 minutes. Added pork fat and pepper corns and mixed for another minute.
Smoke schedule:
120 for an hour
130 for an hour
140 for an hour
150 for an hour
160 for an hour
Souse vide @ 175 for 2 1/2 hours in vac bag.
Grimpuppy awesome job
. They all look great 
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armyguy said in Salami - 1st attempt:
What was your process with the snack sticks? Those look amazing.
5 pounds pork butt
5 fresh jalapeños
1 pound high temp pepper jack cheese
4.7 oz willies snack stick seasoning
.2 oz sure cure
.4 oz Smoked meat stabilizer
12 oz of ice waterGrind meat through 3/8” plate once and then 3/16” plate twice. Slice jalapeños and run them through grinder with the meat on the last grind. Mix meat, cure, seasoning and water for 7 minutes. Add cheese and mix for 1 additional minute. Stuff in 16mm collagen casings. I lay them out and cut into 22” long pieces.
Smoke schedule:
120 for 1 hour no smoke
140 for 1 hour with smoke
155 for 2 hours with smokePull from smoker at 135 internal and into 175 degree souse vide for 15 minutes or until internal of 160 degrees. Pull from souse vide and let rest overnight. Trim the ends of each one and then cut them 8” from each end. Eleven 8” sticks fit perfect into quart vac bags. It will be right at 1 pound per bag. You will have about 5” of “U” shaped sticks from the middle that was hanging over your smoke sticks. I vac bag these to snack on at work.
I use a 10mm stuffing tube. If you use a 12mm tube (you will have to manually feed a 16mm casing onto it) or casings larger than 16mm, you can use 8oz of water instead of 12.
Grimpuppy awesome looking product. What smoker are you using?
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great looking product
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GWG8541 said in Salami - 1st attempt:
Grimpuppy awesome looking product. What smoker are you using?
MES30
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My first go at Salami. It turned out amazing! Made more bologna and some snack sticks. That bologna is hard to stuff in large casing without voids. Need more practice on that. Not a bad way to spend a Saturday. I can’t say enough about how helpful Meatgistics is. When making something new, I do a lot of searching on here for information to help me out.
Recipe for salami was:
2 1/2 pounds 73/27 ground beef
2 1/2 pounds pork butt with fat
1/2 pork back fat
4.58 oz Walton’s Cotto Salami seasoning
.2 oz sure cure
1.2 oz sure gel
Additional pepper corns (didn’t measure just dumped some in)
8oz waterGround pork butt through 3/8” plate twice
Ground the burger through a 3/16” plate twice
Ground pork fat through 3/8” plate once frozenMixed beef, pork, seasoning, cure, binder and water for 7 minutes. Added pork fat and pepper corns and mixed for another minute.
Smoke schedule:
120 for an hour
130 for an hour
140 for an hour
150 for an hour
160 for an hour
Souse vide @ 175 for 2 1/2 hours in vac bag.
Grimpuppy nice looking products. You have nice particle definition.
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My first go at Salami. It turned out amazing! Made more bologna and some snack sticks. That bologna is hard to stuff in large casing without voids. Need more practice on that. Not a bad way to spend a Saturday. I can’t say enough about how helpful Meatgistics is. When making something new, I do a lot of searching on here for information to help me out.
Recipe for salami was:
2 1/2 pounds 73/27 ground beef
2 1/2 pounds pork butt with fat
1/2 pork back fat
4.58 oz Walton’s Cotto Salami seasoning
.2 oz sure cure
1.2 oz sure gel
Additional pepper corns (didn’t measure just dumped some in)
8oz waterGround pork butt through 3/8” plate twice
Ground the burger through a 3/16” plate twice
Ground pork fat through 3/8” plate once frozenMixed beef, pork, seasoning, cure, binder and water for 7 minutes. Added pork fat and pepper corns and mixed for another minute.
Smoke schedule:
120 for an hour
130 for an hour
140 for an hour
150 for an hour
160 for an hour
Souse vide @ 175 for 2 1/2 hours in vac bag.
Grimpuppy - Looks good
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YooperDog said in Salami - 1st attempt:
You have nice particle definition.
Lol. That’s a compliment that would only make sense in this community
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My first go at Salami. It turned out amazing! Made more bologna and some snack sticks. That bologna is hard to stuff in large casing without voids. Need more practice on that. Not a bad way to spend a Saturday. I can’t say enough about how helpful Meatgistics is. When making something new, I do a lot of searching on here for information to help me out.
Recipe for salami was:
2 1/2 pounds 73/27 ground beef
2 1/2 pounds pork butt with fat
1/2 pork back fat
4.58 oz Walton’s Cotto Salami seasoning
.2 oz sure cure
1.2 oz sure gel
Additional pepper corns (didn’t measure just dumped some in)
8oz waterGround pork butt through 3/8” plate twice
Ground the burger through a 3/16” plate twice
Ground pork fat through 3/8” plate once frozenMixed beef, pork, seasoning, cure, binder and water for 7 minutes. Added pork fat and pepper corns and mixed for another minute.
Smoke schedule:
120 for an hour
130 for an hour
140 for an hour
150 for an hour
160 for an hour
Souse vide @ 175 for 2 1/2 hours in vac bag.
Grimpuppy looks amazing. Strong work.
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My first go at Salami. It turned out amazing! Made more bologna and some snack sticks. That bologna is hard to stuff in large casing without voids. Need more practice on that. Not a bad way to spend a Saturday. I can’t say enough about how helpful Meatgistics is. When making something new, I do a lot of searching on here for information to help me out.
Recipe for salami was:
2 1/2 pounds 73/27 ground beef
2 1/2 pounds pork butt with fat
1/2 pork back fat
4.58 oz Walton’s Cotto Salami seasoning
.2 oz sure cure
1.2 oz sure gel
Additional pepper corns (didn’t measure just dumped some in)
8oz waterGround pork butt through 3/8” plate twice
Ground the burger through a 3/16” plate twice
Ground pork fat through 3/8” plate once frozenMixed beef, pork, seasoning, cure, binder and water for 7 minutes. Added pork fat and pepper corns and mixed for another minute.
Smoke schedule:
120 for an hour
130 for an hour
140 for an hour
150 for an hour
160 for an hour
Souse vide @ 175 for 2 1/2 hours in vac bag.
Grimpuppy
Nicely done. -
G Grimpuppy referenced this topic on
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