Homemade Cotto Salami 9/3/15

Sausage making and curing meats.

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jmcrig
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Homemade Cotto Salami 9/3/15

Postby jmcrig » Fri Sep 04, 2015 12:53 am

Did about 12# of Cotto Salami, 60/40 beef to pork. So far looks and smells great. Will cut open tomorrow.


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Out of the poacher and drying and blooming
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Re: Homemade Cotto Salami 9/3/15

Postby Williep » Fri Sep 04, 2015 5:28 am

Sure look's good. :cheers:
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Re: Homemade Cotto Salami 9/3/15

Postby Okie Sawbones » Fri Sep 04, 2015 7:32 am

You're killin' me. Looks great.
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Re: Homemade Cotto Salami 9/3/15

Postby ChileFarmer » Fri Sep 04, 2015 7:52 am

Mark, nice Color is right on. Bet the slice is going to be beautiful. CF :D
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Re: Homemade Cotto Salami 9/3/15

Postby OldUsedParts » Fri Sep 04, 2015 9:41 am

Is there no end to this "Gentleman's" talent with the Smoker :?: Brilliant, Beautiful and Beaudaceous :salut: :cheers:
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Re: Homemade Cotto Salami 9/3/15

Postby Papa Tom » Fri Sep 04, 2015 11:37 am

Now yur talkin' my language Mark.......

Just make some crackers and beer and you have all essential food groups........for TV football.
tarde venientibus ossa....
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Re: Homemade Cotto Salami 9/3/15

Postby jmcrig » Fri Sep 04, 2015 12:15 pm

Here's the final shot.

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Re: Homemade Cotto Salami 9/3/15

Postby OldUsedParts » Fri Sep 04, 2015 1:21 pm

Hey, Doc, how do you treat "whiplash of the Tongue" :?: :wav:
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Re: Homemade Cotto Salami 9/3/15

Postby jammoney » Fri Sep 04, 2015 1:37 pm

Money Shot!
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Re: Homemade Cotto Salami 9/3/15

Postby Boots » Fri Sep 04, 2015 2:15 pm

Egad, the thing looks the size of a gas cylinder. Did you need a dolly to transport it to the fridge?
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Re: Homemade Cotto Salami 9/3/15

Postby Gator » Fri Sep 04, 2015 3:52 pm

I see tasty snack in your future, nice job.
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Re: Homemade Cotto Salami 9/3/15

Postby spacetrucker » Sat Sep 05, 2015 7:41 pm

I could put a hurt on that!!!Looks excellent please submit sample for drool prevention :D
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Re: Homemade Cotto Salami 9/3/15

Postby bobbergone » Sun Sep 27, 2015 8:04 pm

Looking for a good recipe for pepperoni sticks that works with un cured wild pork. Any ideas?


Sent from my iPad using TapatalkNew to the forum scene. But I got this far with no help.

I am starting a huge project and looking for any help I can get.
I run the weld shop a Washington Family Ranch. A Younglife camp. I have set sail on building a BBQ trailer that will feed up to 400 kids with an occasional 800 guest event. I have acquired a 1000 gal propane tank and a set of axles. This will be from the ground up pit.

Plans, pictures, suggestions, ideas, all welcome. I want to get this done right. I have built other small smokers, and even a tar kettle for road maintenance. So the idea of making my own burners and trailer lay out. Is not the hard part. I want the fire box and the tank and the shelving to work to its best ability.

Am I barking up the right tree, thanks for any help that you may have.
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Re: Homemade Cotto Salami 9/3/15

Postby spacetrucker » Sun Oct 04, 2015 4:32 pm

you (respectfully) might try posting on the pit building portion of this forum, I know there is a lot of builders that frequent it and lots or seems that way to me, of knowledge brought to the table by the folks there.. I have built small ones out of thick steel but none as big as you are planning.
Good Cue to ya..

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