Cottons salami recipe
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Hello everyone! I have recently bought the cotto salami mix from Walton’s, but I cannot find the directions and recipe (water, binder, cooking time) if anyone has this information for a 25lbs batch I would greatly appreciate it!
ThanksEDaniels
The link on the Cotto Salami Seasoning page says to use the instructions for summer sausage when making Cotto Salami.Here is the link to the directions. I would consider the high temp cheese, encapsulated citric acid, and suregel as optional ingredients, depending on your tastes.
https://meatgistics.waltons.com/topic/208/how-to-make-homemade-summer-sausage-recipe
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Click here for my thread when I made cotto salami. It turned out great. I did 5 pounds, but to do 25 pounds, just multiply everything by five.
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We use the cotto salami mix also and found the best meat mix is 50% venison, 25% pork shoulder, 25% ground beef (85/15) when making venison sausage. We do not use ECA or suregel. We hang overnight at 40-50 degrees to cure and allow some of the excess moisture to escape. You’ll want your final finish temp to be at least 145 degrees and to end with an ice bath. Smoker times are all variable, the size of your sausage stick makes the biggest difference. We typically go to the smoker in three stages. First is about 120 to remove the chill and do additional drying. Then raise temp to about 150 and apply smoke. Finally raise temp to 175 to finish. Adding a high-temp cheese is a nice touch. Cheddar or pepper jack are our favorites.
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