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March 23, 2016 at 12:48 pm #2540
OK Here is one for the experts. I am currently drying some all beef salami in my fridge and the dry bag has all but completely separated from the Salami. It seems to be continuing to dry so I am not really concerned. My question is this. I make a fair bit of smoked Summer Sausage in Cloth Casings. Here is the question. Can I smoke my Summer Sausage like I usually do and use Prague 2 and then vacuum seal it in an Umai Drybag and place it in the fridge to continue to dry. That way, I beat the Smoky Stink (My Wife’s Words) in the fridge and I get my dry smoked Salami. I know I can use Liquid smoke or smoke powder, but it isn’t the same.March 25, 2016 at 6:00 am #10103
Never tried doing this, but I can not see any reason why you couldn’t. For typical summer sausage I would use cure #1 though.March 25, 2016 at 5:27 pm #10104
Thanks for the reply Jim.
I was beginning to think I had done some transgression against dry cured salami when no-one answered. The reason I was going to use Cure #2 is that I had followed 2 previous recipes from your dry bag kits and each said to use Cure #2. My reasoning is that it will be spending a month or better after fermenting, Smoking, then being placed in the refrigerator to dry down further. I was heading for 30 to 35% as I do with your recipes and felt the time surpassed the effective time for Cure #1. I usually use Cure #1 for my semi dry Smoked Summer Sausage. I just thought Cure #2 would give me a longer safety window.March 25, 2016 at 6:19 pm #10105
I was confused between traditional summer sausage and the fact that you would like to make dry salami just using a summer sausage recipe, that is why I said cure #1. But I think you have the right idea. I would make sure that you cold smoke and not let the meat get too warm (120F max). There are some semi-dry summer sausages that are dried for like 5-7 days for shelf stability.March 25, 2016 at 6:24 pm #10106
Is the 120 degree temperature a safety measure or to keep the Summer Sausage more like a dry Salami or to keep the outer layer pores open for drying..March 25, 2016 at 6:51 pm #10107
If the fat renders too much and the proteins denature you can end up with regular old summer sausage which will not dry to the texture and flavor of salami.March 25, 2016 at 7:15 pm #10108
I think what you may be wanting to make is Mettwurst.
Here is a video that kind of describes the product a bit in an Ozzy style
https://youtu.be/V2uI4tR2cCUMarch 25, 2016 at 8:28 pm #10109
Your responses gave me the answers I was looking for. I am very glad I asked, as your advice regarding keeping the smoking temperatures low were something I had not considered and probably would have caused problems with both the texture and drying of the Meat. The Mettwurst thing is something that has givern me food for thought as well. I will Update this when I give it a try sometime in the future, as we are in the middle of a resurrection of winter Ice storms right now. Thanks Again
GregMarch 28, 2016 at 2:11 pm #10112
Here is an email we just got from a customer that is related to your question:
I recently stuffed a salami mix into natural hog casings, then I cold smoked them. Next I vacuumed sealed them in the umai dry casing. they dried and turned out great this way. If u like your sausage smoked, this is a great way to make a smoked, dry cured salami with a traditional natural casing. They did take a little longer to dry this way as I expected they would.
March 28, 2016 at 4:00 pm #10113
Many Thanks to you, Jim and the customer who wrote in as well. I appreciate the input as well as the Information from your customer about it taking longer. I think this will be my next project. I still have some Italian recipe Dry Bag Salami in the fridge so I have to wait for the space I am allotted by my wife for my Meat Curing and drying experiments.
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