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| Cooked Salami (Salami Cotto) has nothing in common with traditional salami which is by definition a fermented and uncooked sausage. Salami Cotto is a smoked and cooked sausage which is stuffed into a large fibrous casings and its physical appearance resembles that of traditional salami. In most cases it is made form beef and pork trimmings although sausages made of pork only are not uncommon. |
| Materials |
beef, 30 % regular and fat pork trimmings, 70%
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1.5 kg (3.3 lb) 3.5 kg (7.7 lb) |
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salt, Cure #1 black pepper, ground black pepper, cracked nutmeg, ginger, ground caraway, ground allspice water, 2 cups (500 g)
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90 g (5 Tbsp) 12 g (2 tsp) 5 g (2 tsp) 15 g (6 tsp) 2.8 g (2 tsp) 7.5 g (4 tsp) 2.5 g (1 tsp) 7.5 g (4 tsp) |
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| Instructions | 1. Grind pork through 1/4" (6 mm) plate. Gind beef through 3/15 (5 mm) plate. Refreeze beef and grind again adding 1/2 cup of water with 2 Tbs of salt. 2. Mix meats with all ingredients adding remaining water. 3. Stuff into 3" (7.5 cm) x 20 " (50 cm) cellulose or synthetic fibrous casings. 4. Hang sausages in a preheated to 130° F (55° C) smokehouse until casings are dry. Keep dampers fully open. Adjust dampers to 1/4 open and apply smoke raising temperature to about 150° F (66° C) until the desired color is obtained. This should take 3-4 hours. 5. Shut off smoke and raise temperature to 170-180° F (77-82° C) until an internal temperature of 160° F (71° C) is obtained. 6. Shower with cold water to bring an internal temperature to 120° C (50° C). Keep at room temperature until casings are dry. 7. Store in refrigerator.
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| Notes | You may replace water with red wine. After smoking (step 4), the sausages may be cooked in 180° F (82° C) water. |
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Page added on June, 27, 2009.
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