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MRH IA
01-25-2009, 04:11 PM
Got 10 lbs of salami in the Bradley as we speak. Figured I might as well post it here for this bunch to see too! It has been on 7.5 hours now, here are a couple pics so far.

Ready to go in the smoker
http://i68.photobucket.com/albums/i37/MRH1962/salamibefore.jpg
Been smoking a while already
http://i68.photobucket.com/albums/i37/MRH1962/salamismoke.jpg

Mark

Gobbledot
01-25-2009, 04:17 PM
lookin good my friend.. :thumbs up:

PigCicles
01-25-2009, 04:23 PM
:wow: Great that you shared with us! I would like to get into sausage making. It just seems like I don't have much time for it.

Thanks for sharing though.

BYBBQ
01-25-2009, 05:08 PM
Looking real good.:thumbs up:

SmokyOkie
01-25-2009, 07:13 PM
Sure looks professional.

What type of casings do you use that they shrink with th meat, and how do you close them off packed so tight?

Bassman
01-25-2009, 07:49 PM
Looking good! I assume since this was posted in the wild game forum, they must be venison? Looking forward to the final pics.

MRH IA
01-25-2009, 09:29 PM
Bassman, yes they are half deer and half ground beef.

SmokieOkie, The casings are LEM fibrous that I bought at the Scheels store. 1-1/2" x 12" hold a pound. I have my kids do the cranking on the stuffer while I hold the casing trying to keep it tight. When it is close to the end I just twist it off and have them give it a tye with string.

Ok now here is the finished pics:msn-wink: I needed to put in more cheese, but that is all I had!

http://i68.photobucket.com/albums/i37/MRH1962/salamidone.jpg

http://i68.photobucket.com/albums/i37/MRH1962/salamidone2.jpg

Mark

BA_LoKo
01-25-2009, 09:39 PM
Mike, those look beautiful!

I'd eat that. :thumbs up::thumbs up:

Bassman
01-25-2009, 09:41 PM
That's the stuff I've been looking for! Great looking salami.:drooling:

Jake
01-26-2009, 12:26 AM
what was the total smoke time? what temp did you have you Bradly at??

MRH IA
01-26-2009, 06:38 PM
Jake,

I started with the Bradley set at 140 (Although it never made it to 140)for about 1-1/2 hours to dry, no smoke then up to 180. Then put 2 hours of smoke to them. I cranked up the heat to 205 at 1700 hours. The back row was done in 11-1/2 hours and the front in 12. Also it was out in the cold outside temp was around 9 deg f. Whith garage door open most of the day!

Mark

Short One
01-26-2009, 07:17 PM
:thumbs up:Good looking salami there, Mark. What part of Iowa do you call home.:kewlpics:

crockadale
01-26-2009, 08:12 PM
Mark, that looks really good.

Abelman
01-26-2009, 09:00 PM
:wow:

Outstanding, those look excellent!

Jake
01-26-2009, 09:37 PM
Jake,

I started with the Bradley set at 140 (Although it never made it to 140)for about 1-1/2 hours to dry, no smoke then up to 180. Then put 2 hours of smoke to them. I cranked up the heat to 205 at 1700 hours. The back row was done in 11-1/2 hours and the front in 12. Also it was out in the cold outside temp was around 9 deg f. Whith garage door open most of the day!

Mark

hmmmmmm think i will give this a shot :sign0092:not sure when though :blushing: