Salami

Discussion in 'Utah Flyway Forum' started by Love-to-hunt, Nov 14, 2011.

  1. Extex

    Extex Elite Refuge Member

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    I make my own summer sausage and salami. Just made 90 lbs out of elk, antelope and pork. You can buy the stuff you need individually for smaller batches but I buy the kits and do 15 lbs at a time. I smoke it but you can add liquid smoke and cook in the oven. Its not hard to do once you learn how but it is time consuming - takes about 8 hrs to cook/smoke. Paddler I use pork butts about the cheapest easiest way to get pork in it and you do have to get some pork it it or it will be very dry - I use 6-8 lbs in a 30 lb batch. I made some goose last year and will again this year. You can grind your meat in a food processor but it is slow.
     
  2. Paddler

    Paddler Banned

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    Nice, Scott!! I want to so the same, and make sausages as we use them in spaghetti, etc. I may try suet if I can get some, or Jerry recommends Boston Butts. He should know.

    I called Snider's. They want $2.89 for unground pork fat! They sell Boston Butt for $3.29. Sounds pretty pricey to me.
     
  3. wingchaser

    wingchaser Senior Refuge Member

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    Ex,,,,What temp do you smoke it at? That looks damn good! :tu
     
  4. bustsducks

    bustsducks Elite Refuge Member

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    Wow! Did they say if it comes with lube? Stay clear of Snider's. They have always been out of line on their prices. Used to pay about a $1 per LB for 50/50 pork trim not sure what it costs now.

    Extex that is some fine looking sausage. I might have to dust off the sausage press.
     
  5. Paddler

    Paddler Banned

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    Yep, Jer, that's just crazy. I called Fresh Market today. They're going to save me some fat, but didn't know how much to charge me. Their Boston Butt is $1.79, so the fat will be less than that. We'll see, I'm looking forward trying some different recipes.
     
  6. Extex

    Extex Elite Refuge Member

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    Wingchaser - I start it at 140 degrees and go for 1-2 hrs then turn it up to 180 - 200 and add the wood to smoke it. I dont add it at first cause the moisture on the casings absorbs a lot of bitterness that will smell up your freezer :) If its windy it takes longer but usually about 8 hrs total will get it to an internal temp 150-155. Dont go any hotter or too quicky or it will be crumbly cause all that pork fat will run out which is the binder. These are 3-4 inch casings. Normal sausage casings will take less time - about 4 hrs. I made a lot of my small sausage without nitrate or salt peter in the past but it does not keep as long in the freezer - especially pork will taste "off" after about 4 months. With a food processor its easy to experiment with small batches to get the good flavor that you like. I also use to dry a lot of sausage - sorta like jerky but better :yes I plan to do some after we get to texas this year and recruit some pork.
     
  7. Paddler

    Paddler Banned

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    Not salami, Pete, but the sauteed breast with toppings I mentioned above. It's excellent!! Even my wife, who is very sensitive to gaminess, says it's "very good":

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