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

[Jesser]

salmonmaster ok thanks for the reply. I do know of a few that do not use hi temp cheese. They use aged sharp cheddar and pull from smoker at 150. I myself use high temp. Thanks
You do have the best looking summer sausage.

[salmonmaster]

Jesser thanks, and I was thinking the same thing myself on the cheese. What I read was the lower the fat content, the drier the cheese, the higher the melting point. So aged cheddar, some of the firmer Swiss, and low fat mozzarella you would think should work.

[kayers69]

Thanks for sharing it is great people like you that make the sausage making experience fun.

[GWG8541]

salmonmaster great post and even better looking product.

[salmonmaster]

GWG8541 thank you very much

[Denny O]

salmonmaster WOWzers, Great looking products! Kudos!!

[salmonmaster]

Denny O thanks, already gave half of it away , my buddy’s really like it. On to the next project. I think maybe some salmon snack stick. Have a lot of salmon in the freezer. Made them years ago, they came out just alright. See if I can make them good! Have to think on it awhile.

[bocephus]

salmonmaster Let us know how they turn out, I am sure there would be a lot of members interested in your process.

[salmonmaster]

bocephus will do. I see there’s an older thread on salmon sticks here on the website. Not a lot of info on it. Just trying to figure out the flavor profile.

[kayers69]

Thanks for sharing it is great people like you that make the sausage making experience fun.