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Smoke any one

  • NC Ray
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2 weeks 4 days ago #8920 by NC Ray
Was wondering if any one has smoked their salami after the drying stage for an extra layer of flavor. If anyone has can you share, Wondering if i should leave in casing or remove from casing before cold smoking?

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2 weeks 3 days ago #8921 by Trebor
You can cold smoke if you desire. IMAI Casing will have to be removed as they are not permeable to smoke

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2 weeks 3 days ago #8922 by NC Ray
thank you

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1 week 4 days ago #8960 by nepas
Yes

Ferment, dry, then smoke. Take the UMAi casings off before smoking.

We Fare full time RV'rs. Just bought a new 40' Motor

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  • Eraff
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5 days 22 hours ago #8983 by Eraff
My guess is that smoking needs to take place before drying---- smoke needs to penetrate the outer layer of the meat. After a full aging cycle, that outer layer will resist penetration.

I'm considering a "cheat" that involves a brush-on of a "liquid smoke" product...I use it with my Gravlax as part of the Salt Curing Process, and I get excellent taste and aroma results. I'm going to try this with a Pork project soon--- I'm thinking Pancetta would be a nice cut to try this.

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