The Texas BBQ Forum

Made my first attempts at smoking salami this year. First batch turned out well, definetly won over a whole ne following of foodies. Anyways, i like to add a little heat, but I'm not sure if I should add the peppers during the curing process or right before the smoke. Any suggestions? Also thought about adding a little cheese, but again not sure when would be best. Anyone out here have any experience with summer sausage?

IMHO, I'd put the peppers in before and not after. No experience with cheese in SS so I'm no help there.

That's what I was thinking Dats. Just wasn't sure how the cure would act on the peppers. Like I said not much experience in this area.

Plenty of heat in BWs Genuine Hot Links, the cure doesn't seem to bother the hotlinks abit

Yeah I agree with DATS I have made SS before and I am sure I added everything and stuffed them. I've made BW's hot links as well.. Never added cheese but I doubt there's be a problem with adding it up front. Some cheese gets gooey but a high protein low moisture cheese should retain it's character.

I mix in my spices after my grind in the meat mixer, once the spices are blended good I add my cheddar. I cube up my cheese, if you don't want to mess with cutting cubes... buy the "crumbles" style cheese.

SO how did it turn out?

Turned out rather nice. Dropped some off to a friend and he thought the same. Even sent some meat home with me to make him up some. Gonna do them up on Sunday along with some Andouille for a little Gumbo.

Hey Bolt do ya have a good andouille recipe? If not ring my bell.