Summer Salami Sausage

[oompappy]

Well, somebody has got to post in this section... might as well be me... it's been since freakin' May... wtf?

Making up 6 lbs today. This time it's 50% beef, 50% pork with the addition of some non-fat dry milk and I'm using these casings...
Casing - Fibrous - Clear - 56 mm X 20"
Also trying to keep the smoker temps between 170* and 185*

Pics...
ground, seasoned mixed & stuffed...

hung in the smoker...

After 3 hours...

Stay tuned for the finished pics...

 

[Nick Prochilo]

Care to share the recipe?

 

[wittdog]

Looks awsome

 

[Vermin999]

Very nice!!

 

[bbquzz]

I concur very nice!

 

[Griff]

I hope that tastes as good as it looks.

 

[Nick Prochilo]

If it tastes 1/2 as good as it looks it will be a winner!

 

[oompappy]

They're done (152* internal)...

Rinsed, cooled, rested in fridge overnight before slicing or packing...

Care to share the recipe?

Basic Recipe here...
http://www.bbq-4-u.com/forum/f32/oompappys-beef-salami-recipe-7402.html

More here...
http://www.bbq-4-u.com/forum/f31/more-salami-pics-7489.html

http://www.bbq-4-u.com/forum/f9/smokin-salami-3744.html

 

[wittdog]

Looks great nice job

 

[bigwheel]

Very nice.

 

[Griff]

Well done sir.

 

[oompappy]

One more pic...

 

[bbquzz]

Looks like a party is about to break out, looking good!

 

[Nick Prochilo]

That don't suck!