I made a 25# batch of Cotto Salami today with 65/35 venison/pork fat and followed the recipe on mix & cure. Now to the smoker! How long and what temp? I can hang them all in the smoker. Thanks

]]>https://waltonsdev.nodebb.com/topic/3190/cotto-salamiRSS for NodeThu, 10 Sep 2026 21:30:06 GMTSat, 02 Jan 2021 23:48:51 GMT60Jonathon no worries

]]>https://waltonsdev.nodebb.com/post/28146https://waltonsdev.nodebb.com/post/28146Sat, 09 Jan 2021 07:49:15 GMTlamurscrappy Thank you!

]]>https://waltonsdev.nodebb.com/post/28092https://waltonsdev.nodebb.com/post/28092Fri, 08 Jan 2021 20:18:25 GMTOh ya no worries. Its good seasoning i enjoyed my test batch. Im going to toss in a bit more cracked pepper and a little red pepper flakes and i think that should be pretty tasty stuff!

]]>https://waltonsdev.nodebb.com/post/27767https://waltonsdev.nodebb.com/post/27767Mon, 04 Jan 2021 17:11:16 GMTThank you! I went in at 175 and pulled them at 155 and into an ice bath. They were GREAT!!

]]>https://waltonsdev.nodebb.com/post/27762https://waltonsdev.nodebb.com/post/27762Mon, 04 Jan 2021 16:24:04 GMTI just made a 25# test batch of this as well. Added some more cracked pepper but it was real good. Just start out real low, 125 if you can for an hour, 140 for a couple hours, then just start increasing about every hour until you hit 160 internal. I smoke for two hours during the 140, then i add water for humidity for the rest of the cook. Most importantly is cool them as quickly as possible once they hit 160. Take them down to about 110 internal then leave out for a couple hours then into cooler.

]]>https://waltonsdev.nodebb.com/post/27729https://waltonsdev.nodebb.com/post/27729Sun, 03 Jan 2021 21:50:48 GMT