Morton Salami and Pepperoni

[DDave]

Well, they're on the smoker.



If they turn out good and I do them again, it will be a much larger batch. Don't look like much there.

It's a bit cool and windy this morning so I've got the wind break up trying to keep the SnP's temps from wandering all over the place. No PID on the Afterburner.



So far so good.

Dave

[T-bone Tim]

looking good Dave ,waiting for the results too

[someAZdude]

Yeah, can't wait. So do they turn red like the peps you buy in stores or is that due to something else in them like paprika?

[barkonbutts]

looken good!!!

[Fishawn]

Stay in it Dave

[DDave]

Yeah, can't wait. So do they turn red like the peps you buy in stores or is that due to something else in them like paprika?

Looks like they do.



Not sure why. Because of the cure I suppose??

Sausage guys, help us out.

Couple more hours to go I'm guessing.

Dave

[Fishawn]

Cure definately affects color. I think heat and smoke just add to it. They look nice Dave!!

[Bearcarver]

Like Scott said, Heat and smoke can add to it, but most of the red comes from the cure. My sticks & logs get red, and they only get warm temps & AMNS smoke, in my MES.

Color looks nice, Dave. Don't know what temp you're at, but yours are staying smoother on the outside than mine do, so far. HMMMmmmmm........


Thanks,
Bear

[Wingman]

[DDave]

My sticks & logs get red, and they only get warm temps & AMNS smoke, in my MES.

I'm using the SnP with the Afterburner propane burner so I can have heat without smoke when need be.

Color looks nice, Dave. Don't know what temp you're at, but yours are staying smoother on the outside than mine do, so far. HMMMmmmmm........

I pretty much swiped your times and temps from the Bear Logs thread.

Logs are at 153° now and smoker is in the 180ish finishing phase.

About the smoothness . . . I purposely over mixed them. I did that once to some meatloaf (accidentally) and the texture. Not much definition to the original grind size of the hamburger. Wife thought it was gross.

Anyway, so with these in the interest of WANTING a finer texture that might stay smooth, I over mixed the meat to make it pretty, um . . . mushy for lack of a better word. We'll see how it works after slicing.

Dave

[someAZdude]

Looks like they do.



Not sure why. Because of the cure I suppose??

Sausage guys, help us out.

Couple more hours to go I'm guessing.

Dave

Nice dude!

[DDave]

Well they finally hit 160°. Took them off and put them in an ice water bath per Bear's thread. Cooled them down below 100° then into the fridge for a couple of hours.

Here's what they looked like.



Cut off an end piece and one slice of each for a quick taste test.





Texture was good and they held together nicely.

Taste wise, the pepperoni tasted real good but the salami seemed a bit lacking at first. I'll give them a full night in the fridge and slice them up and give a final report. So far so good, though.

Dave

[Fishawn]

Sheesh, loooks pretty good to me .... Basically the way I have always had it turn oot looking withoot casings..... I have not tried the Pepperoni yet.... Gotta give it a try ..... Nice informative thread Dave

[Bearcarver]

Looks Great from here, Dave!!!

I see they eventually did start to get bumpy like my Logs.

Those babies are awesome for snacking on, especially along side some pieces of smoked cheese!!!

Thanks for showing,
Bear

[Fishawn]

How 'boot that final review Dave

Looks like they turned oot nice