Salami go'n from bad to good

[africanmeat]

I got a nice piece of brisket for my Italian beef salami .
got it grind add all the spices mix well and staff it in a casing
the plan was to cold smoke for few hours and then to raise the tamp
till 180 and till 160 IT .smoker ready cherry wood ready .i go in to the kitchen for my drink and to my horror i see the dish with cure #1 on the counter . F*&%*#.
OK change of plan i will hot smoke it 180 till 160 It and we will see.
it turn to be good and tasty but not as i plan .
i will change the spices next time and i will try again to hot smoke.


Before smoking

After smoking






some for next week

Thanks for looking

[Pam Gould]

Looks good to me..it's nice to be versatile like that..good save.  Pam  .☆´¯`•.¸¸. ི♥ྀ.

[teesquare]

Good thinking! And it looks quite tasty to me!
T

[TentHunteR]

That looks superb! I love cooked cotto style salami.


Question: Did you mean to use Cure #2 instead of Cure #1 so you could dry cure the sausage? Or did you forget to add any Cure #1 so you had to hot smoke.

Just curious because it looks like it was cured.

[TwoPockets]

That was a good save, nice cook.

[ACW3]

Yeah, nice save!  That salami looks good enough to eat.  Oh yeah, that's what it is for.

Art

[africanmeat]

That looks superb! I love cooked cotto style salami.


Question: Did you mean to use Cure #2 instead of Cure #1 so you could dry cure the sausage? Or did you forget to add any Cure #1 so you had to hot smoke.

Just curious because it looks like it was cured.

I just forgot to add the cure#1

[africanmeat]

Thanks guys and girls

[muebe]

Even with the hot smoking it looks like the fat did not render too much. Nice save!