Here are a few things you might find useful when making this sausage
- Digital Smokers (I use the model 4D Pro-series WiFi)
- Bella’s Cold Smoke Generator
- High Quality Natural Casings (AA Grade)
- Thermapen ONE (Accurate Thermometer)
- Sausage Pricker
- Kotai Chef Knife
- Sausage Stuffers
- Meat Grinder
- Meat Mixers
- Stuffing Horn Cleaner
- Butcher Twine & Dispenser
- Small accurate Scale for spices
- Large Capacity Scale (33 pounds)
- Drying rack and tray
- Custom Cutting Board
- Jende Lapping plate for sharpening our grinder plates and knife
If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.
2 Guys & A Cooler Amazon Storefront
Enjoy the video and the recipe. If you have any questions, feel free to ask away. If you make this at home, I’d love to hear about how it came out!!
Cotto Salami
An Italian cooked sausage
How much do you want to make? 1000 grams
Ingredients
- 350 g lean beef
- 350 g lean pork
- 300 g pork back fat
- 16 g salt
- 2.5 g insta cure #1
- 5 g cracked black pepper
- 6 g sugar
- 4 g minced garlic
- .5 g nutmeg
- .5 g all spice
- .5 g ginger
- .5 g caraway
- 1.5 g sodium erythorbate optional cure accelerator (only use if you plan on cooking this the same day its being made)
- 30 g non fat milk powder binder
- 100 g water
- 100mm collagen casing
Instructions
Prepare the meat and spices
- Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F. (0c-1c)
- Grind your chilled beef on a 6mm plate and grind the chilled pork and fat twice. The first grind on a 6mm then on a 4.5mm plate. (If you want to only grind the pork once you can do so on the 4.5mm plate)
- Mix the chilled meat with the spices and liquid till it becomes very tacky. If you grab a small handful, it will stick to your hand if you hold your hand upside down.
- Stuff your sausage into the casing and tie it off. If you are not using a cure accelerator, then refrigerate this sausage overnight before moving on to the next step.
Cold Smoking (see notes at the bottom of this recipe)
- Place the sausage into your smoker and cold smoke for 6-8 hours. Use your favorite smoking wood. I used Hickory and pecan wood in my version.
Cooking this sausage
- PREFERRED METHOD – SOUS VIDE | Place the Cotto Salami in a vacuum sealed bag and cook them in a water bath. Your immersion circulator should be set to 145f (62.7c) and you will cook your sausage for 4 hours. Once finished, cool in an ice water bath. I generally cook my sausage sous vide for 1 hour for every inch that the sausage is wide.
- SMOKER | Rather than cold smoking you can cook this sausage in your smoker. Follow a low and slow schedule applying a slow and steady smoke through the process. Add a tray of water to increase the humidity in your smoker.Here's the schedule I would follow125f (51.6c) for 1 hour (start applying smoke)150f (68.3c) for 1 hour175f (79.4c) for 1 hour200f (93.3c) till you hit an internal of 145f (62.7c)
- refrigerate your sausage overnight. Slice as thick or as thin as you like and serve cold.
Notes
- Cold smoking is smoking at room temperature or lower. No heat is applied when cold smoking. Temperatures should be under 85f (29.4c)
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GOOD MORÑING…. 2GUYS and COOLER.
Les escribo desde argentina y como aficionado charcutero, estoy encantado de recibir las recetas.
Algunas de ellas las elabore y resultaron exquisitas, aqui no tenemos la suerte de poder conseguir algunos
ingredientes pero igual las hacemos.
Espero por mas, gracias y saludos.
YOURS VERY TRULY.
Excelente. ¡¡Gracias por probarlos!!
Always perfect useful and delicious. you are the Masters of the experts.
Thank you
Thank You
THANK YOU, ERIC!! FINALLY A SALAMI I CAN MAKE WITHOUT ANY FERMENTING. I think I will be able to use my summer sausage casing so I don’t have more expense. The Cotto Salami will really be tasty with a coating of ground dehydrated black garlic and I’ll use your recipe for the “paste” so the black garlic will adhere to the inside of the casing. Yum!!!
After all the years I have had my meat grinder, I have never done any sharpening on the blade and plates. Sometimes ignorance is bliss but not this time. I believe it’s past time to give the old blade and plates some desperate help. I do need the Jende Industries sharpening kit to sharpen my blade and plates so my meat grinding will have better results. I DO NEED THE JENDE SHARPENING KIT.
Nice!!! I think you will like this sausage!! Very tasty!
Good and easy to do
I’m not sure what I did wrong, but after the sous-vide cooking all the fat rendered out and stayed in the casing? What did I do wrong in your opinion.
My guess is that your grinder plates and knife is dull and needs sharpening.
My first attempt and it came out great with the exception that it was a little too salty for me. Next time I’ll cut the salt from 16 – 8 grams. It was fun to make though.