Cotto Salami,H Summer Sausage, the results are in...

[salmonmaster]

After a couple day marathon, the sausages are done, and I really like the final results.

Blooming in the laundry, storage,sausage room

3" Waltons cotto salami


3" cotto, 2.4" H summer with cheese, 1.5" Cotto with cheese.
Here’s what I did
3" cotto salami
9lbs.- 50/50 pork butt, elk burger 80/20 w/
beef fat
Pork ground once, 4.5mm plate
.9 cup soya protien concentrate
234 gr. Waltons Cotto salami seasoning
2 tbl. Peppercorns
2 tsp. Sure cure
16 oz. Water
In refer. Overnight

1.5" 5lbs. Cotto salami w/ cheese
50/50 pork butt, deer burger 80/20 w/ beef fat
Pork butt ground once, 4.5 plate
34 gr.sure gel
1 tsp. Sure cure
8oz. Frozen cheese
130 gr. Cotto seasoning
49 gr. Smooth acid
1 tbl. Peppercorns
9 oz. Water

8.5 lbs.-2.4" and 1.5" H Summer sausage w/ cheese
50/50 pork butt, deer burger 80/20 w/ beef fat
Pork ground once 4.5 plate
2 tsp. Sure cure
57 gr. Sure gel
227 gr. Waltons H summer seasoning
8oz. Frozen cheddar cheese
84 gr. Smooth acid
15 oz. Water

Smokehouse
1 hour 120° drying, vent open
2 hour 125° smoking, vent closed
1 hour 140° smoking, vent closed
2 hour 155° smoking, vent closed
Turned up to 160°, pulled 1.5" sausages when they hit 130°, left larger sausages in smoker. Put smaller sausages in sous vide set to 150° till sausages hit 140°, the turned sous vide to 155° till sausage hit 150°, pulled and cooled, bloomed for 2 hours back room. Took larger sausages out of smokehouse when they were about 130°. The 2.4" were at 131°, the 3" were at 128° same procedure in sous vide, pulled them at 153° for the 2.4", and 150° for the 3". Bloomed for an hour in back room.

The verdict
Both seasonings were good. No fat loss anywhere that I can see, firm juicy product. The two differences I wanted to see was the difference between sure gel, and soya protien concentrate, and with, and without smooth acid. I didn’t notice any difference between the two binders in the final product. I did notice a difference when mixing. You use twice as much SPC, as you do sure gel, so as soon as you add SPC , it’s starts thickening up, quite a bit. In the future I’ll adjust the amount of water by the binder I’m useing. The smooth acid, to me, and my wife, was the dramatic change. It just makes the product very good. Both in the cotto, and H summer sausage. They were all good sausages, the one’s with smooth acid were very good, but hands down, the cotto, with cheese, and smooth acid were fantastic! That’s how I’ll be making my summer sausages in the future. As Forrest Gump would say " that’s all I have to say about that "

[kyle]

salmonmaster great looking sausage and thanks for the write up on your process. I will defiantly book mark this. Great job

[Deepwoodsbutcher]

salmonmaster that’s a lot of work. They look perfect!

[salmonmaster]

kyle thanks!

[salmonmaster]

Deepwoodsbutcher they did come out good. And most of the reason why, is because of the things you learn, and the advice, and opinions you get on this website. Really shortens the learning curve, so thank you all.

[Jonathon]

salmonmaster Those look awesome and I am glad other people are liking the Smooth Acid as much as I did. I think it adds a nice tang without being too much. I really think the last batch of H I made was the best I have ever made, though others here have disagreed and still prefer the Encapsulated Citric Acid because they are sticks-in-the-mud traditionalists!

I will have to give the Cotto with smooth acid a shot. Great write up too, very detailed, we appreciate it!

[salmonmaster]

Jonathon thanks for all the help!

[Deepwoodsbutcher]

salmonmaster well said! I’ve learned a ton since joining

[twilliams]

salmonmaster they look awesome

[salmonmaster]

twilliams thanks! Just had a salami sandwitch, it was good if I had to change one thing it would be the peppercorns. I tried to smash them a bit, but didn’t do a very good job. I think cracked peppercorns would have been better. The ones you get at the store are usually done very well.

[OleSmokey]

salmonmaster Wow you were busy! Everything looks great!

[salmonmaster]

OleSmokey thanks for your kind words. Think I’ll just eat salami for a while, and think of my next project.

[WVTim]

salmonmaster that looks great

[salmonmaster]

@wvotrfan thank you very much

[Spidey]

salmonmaster Great write up! Going to add this to my list of things to try. Not a big fan of ECA, so the smooth acid may be a game changer.

[salmonmaster]

Spidey I think you’ll like it. I’ve never used the citric acid myself. I’ve tasted the pepperoni and summer sausage with citric acid added to it, and it was quite tangy. The smooth acid, with the combination lactic acid, and the citric acid combined seemed to be a lot more mellow.

[calldoctoday]

salmonmaster That looks beyond perfect.

[salmonmaster]

calldoctoday thanks! Now the true test is replicating the results. One thing I’ve noticed is small changes can change things alot both good, and bad, in this sausage making adventure.

[tarp]

I bet it did take a couple days ,cause you got lots of good eating to do. Enjoy

[gus4416]

salmonmaster that looks like a lot of work but by the sounds of things well worth it congratulations they look awesome and some real good snacking