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Anyone every made salami?

500500 Posts: 1,599
I found a recipe. http://www.meatprocessingproducts.com/salami-recipe.html
 Looks easy.  Thoughts on how it might turn out?  How would you Eggify it?  (I don't see Eggify in the Eggicionary.  Do I get a credit for a new word?)
Large BGE; Midlothian, Virginia
I like Pig Butts and I can not lie.
"Barbecue is a journey, one meal at a time."
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Comments

  • nolaeggheadnolaegghead Posts: 14,020
    That's a faux salami. 

    Traditionally salami is not cooked.  It's fermented and cured, sometimes as long as years, and can be further treated with a mold (like penicillin) on the casing.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • 500500 Posts: 1,599
    So it likely will not taste like hard salami I get at the deli?  Would this be considered Summer Sausage then?  Or is that simply a different recipe? 
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
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  • nolaeggheadnolaegghead Posts: 14,020
    Summer sausage is kind of a generic term for sausage that doesn't need refrigeration - it too is usually cured or fermented. 

    I have no idea how that sausage would taste, it's probably really good, most home made sausages are.  But when I think of salami, I think of cured, uncooked sausage.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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