Fatback Joe
Babbling Farker
- Joined
- Jan 7, 2008
- Location
- Memphis, TN
Been a while since I had done a salami that didn't require time in the curing chamber so thought I would knock one out this weekend. Went with the mix below for the seasoning.
Just under 3 lbs ground pork
2.5% Sea Salt
.25% Cure #1
.3% Crushed Red Pepper
.2% Minced Garlic
1% Black Pepper Corns
.2% Coriander Seeds
Pinch of rosemary
Eyeball some red wine - probably about an 1/8 Cup
The pork
The spices
Added the wine and gave it a mix for approx 2 mins.......until it looked like this.
Stuffed into collagen casings. I don't remember the exact size at the moment, but it was just under 3" diameter.
Put that in the fridge over night to let things get happy and then into the smoker the next morning with cherry wood for the smoke.
Kept the smoker around 180 or so, until the IT hit 150. Then into an icebath to stop the cooking.
Let that chill in the fridge for about 8 hours and decided it was time to crack it open and see how she looked.
If I had it to do over again, I probably would have crushed the peppercorns more than I did, but still pretty happy with things.
Just under 3 lbs ground pork
2.5% Sea Salt
.25% Cure #1
.3% Crushed Red Pepper
.2% Minced Garlic
1% Black Pepper Corns
.2% Coriander Seeds
Pinch of rosemary
Eyeball some red wine - probably about an 1/8 Cup
The pork
The spices
Added the wine and gave it a mix for approx 2 mins.......until it looked like this.
Stuffed into collagen casings. I don't remember the exact size at the moment, but it was just under 3" diameter.
Put that in the fridge over night to let things get happy and then into the smoker the next morning with cherry wood for the smoke.
Kept the smoker around 180 or so, until the IT hit 150. Then into an icebath to stop the cooking.
Let that chill in the fridge for about 8 hours and decided it was time to crack it open and see how she looked.
If I had it to do over again, I probably would have crushed the peppercorns more than I did, but still pretty happy with things.
