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PIKEMAN_95
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We normally do our salami sausage in 2.5"x 30” casings but smoking takes a long time to reach the proper core temperature. When we serve this sausage we usually ¼ the sausage slices and serve it on Ritz crackers. Since I had extra hog casings from a previous batch I tried the making the salami in the hog casings. I made them in long links so they were easier to wrap and freeze. I was able to penetrate the sausage with smoke in 1.5 hours and finish to core temperature in my hot water tank in 20 minutes. After some time on the counter to bloom they were ready to eat or put away. Using hog casings worked great and just fits a Ritz cracker. Finishing the sausage in the hot water bath keeps the sausage moist and plump. Professionals use a steam chest to accomplish this step but they are quite expensive and the hot water bath works fine.
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