OK, got it done and loaded on the web. Turned out pretty good, but not great. Next time less Cardamon. Also need to fine tune the muslin casings. Maverick worked great. The Salami stalled at 147* for a little more than 2 hours before getting to the 160* target temp.
Pics are here: http://www.ncre.biz/DATsBBQ/Cooklogs/CottoSalami.html
Salami with pics
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Salami with pics
Last edited by DATsBBQ on Tue Jan 22, 2008 5:07 pm, edited 1 time in total.
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Dat's really looks great to me. Good job to you both.CF
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What surprised me was that it took a little over 7 hours at 175*-180* to get em from 39* to 160*. They would have been stabbed mutiple times with an instant read thermometer if it weren't for the Maverick ET-73 that Larry over at WolfeRub.com sells. Did I mention that Larry is a Throw Down Sponsor, member and advertiser on the this forum? 
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Smoked,
Texture is fine. As mentioned before, just a tad too much Cardamon. I put 2 rolls into Food Saver bags and froze them as it will take a long time for the two of us to eat the remaining salami.
Texture is fine. As mentioned before, just a tad too much Cardamon. I put 2 rolls into Food Saver bags and froze them as it will take a long time for the two of us to eat the remaining salami.
Deputy Dave
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