Playin with my salami

hondabbq

Posted a week or two ago about getting a new stuffer from Cabelas. I wanted to try it out plus do something I haven't done yet. Here is my first attempt at Garlic and Black Pepper Salami. I only did 1 stick as I was experimenting and didn't want to mess up a bunch of meat. Definitely not worth all the efforts for just 1 stick. Letting it sit overnight to let the flavours come together and to let the cure do its thing. A few hours on the smoke tomorrow on the egg with the AMNPS then light up the egg to finish up to temp.

hondabbq

Couldn't get to smoking this up as plans changed.
It doesn't look much different than the raw one. Once cooled, I'll cut intonit and post up.

10 lbs of smoked kielbasa. So good.

Canugghead

this is a family forum my friend

Zmokin

I thought salami was a cured only meat, not cooked and not needed to be cooked, eat as sliced or cook it on top of your pizza.  I also believe it is a long curing process to properly dry out the meat to the desired texture.  Am I missing something?

hondabbq

This is cured. Just following the directions.