- 1). Make the salami mix. There are many recipes for creating salami, and you can use whichever type of sausage you prefer. Once your mix is finished, it should be stuffed into a fibrous casing.
- 2). Hang the salami in the cooler overnight. The cooler should be set at 38 degrees Fahrenheit. This will bind the mix together.
- 3). Remove the salami from the cooler the morning after hanging it. The salami should be left to stand for 2 to 3 hours to warm to room temperature. This encourages the growth of bacteria, which will help to ferment the salami.
- 4). Place the salami into the smokehouse. The temperature of the smokehouse should be set to 110 degrees Fahrenheit.
- 5). Raise the temperature of the smokehouse until the desired color of salami is reached. The temperature inside the salami needs to reach 150 degrees Fahrenheit. Use the temperature probe to test for this.
- 6). Remove the smoked salami and return it to the cooler. Once the sausage has cooled, it is ready to eat.
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