Oompappy's salami - BBQ Central

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Old 02-22-2007, 05:39 PM   #1
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Oompappy's salami

Made a double batch of Oompappy's salami on the WSM.
I rolled two of them in cracked black pepper.
Good stuff

Rolled and into the fridge for 20 hrs. to cure.

On to the smoker.


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Old 02-22-2007, 06:32 PM   #2
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Puff that looks incredible, good job buddy!
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Old 02-22-2007, 06:57 PM   #3
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Nice job Puff.
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Old 02-22-2007, 07:09 PM   #4
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EXCELLENT! I guess thats one way to beat a horn stuffer!
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Old 02-22-2007, 07:29 PM   #5
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Originally Posted by Nick Prochilo
EXCELLENT! I guess thats one way to beat a horn stuffer!
I made some Italian today and used that tough SOB
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Old 02-22-2007, 07:30 PM   #6
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A tough guy like you shouldn't have any problems! [smilie=a_chuckle.gif] How did they come out!
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Old 02-22-2007, 07:35 PM   #7
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Originally Posted by Nick Prochilo
A tough guy like you shouldn't have any problems! [smilie=a_chuckle.gif] How did they come out!
Haven't tried it yet. I will tomorrow
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Old 02-22-2007, 08:24 PM   #8
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Nice work Puff!!!
It's salami smokin' season here too! I'll be making some up next week.
At your request, I'm posting the link to the original recipe (with pics) here.
Maybe a Mod can move it to the recipe section?
?What temps did ya smoke it at?

http://bbq-4-u.com/viewtopic.php?t=4339 ... ght=salami

.
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Old 02-22-2007, 08:29 PM   #9
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Quote:
Originally Posted by wboggs
Hey Puff those look great and I love those zip lock casings; reusable are they? LMAO

Hey Nick Prochilo turned me on to a really nice bucket stuffer that sells for a very nice price and makes stuffing casings a dream.

http://www.grizzly.com/products/H6252

I was all ready to buy one from Sausage Maker for 200.00 when he chimed in for me. This one is all but exactly the came as the 200.00 model for 67.00. Well worth the money.

I owe Nick a beer for that one (I'd rather owe it to you than cheat you out of it)
If you owed me for that, I owe it to who ever turned me on to it. Then again I would owe quite a bit for all that has been shown to me here. oompappy, thanks for posting that, it saved me some begging!
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Old 02-22-2007, 08:30 PM   #10
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Quote:
Originally Posted by wboggs
Hey Puff those look great and I love those zip lock casings; reusable are they? LMAO

Hey Nick Prochilo turned me on to a really nice bucket stuffer that sells for a very nice price and makes stuffing casings a dream.

http://www.grizzly.com/products/H6252

I was all ready to buy one from Sausage Maker for 200.00 when he chimed in for me. This one is all but exactly the came as the 200.00 model for 67.00. Well worth the money.

I owe Nick a beer for that one (I'd rather owe it to you than cheat you out of it)
Just make sure you buy Nick a beer before April 20th, he needs to be fat at Myrtle Beach or I lose the bet!!!
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Old 02-22-2007, 09:14 PM   #11
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Quote:
Originally Posted by oompappy
Nice work Puff!!!
It's salami smokin' season here too! I'll be making some up next week.
At your request, I'm posting the link to the original recipe (with pics) here.
Maybe a Mod can move it to the recipe section?
?What temps did ya smoke it at?

http://bbq-4-u.com/viewtopic.php?t=4339 ... ght=salami

.
Thanks Pappy!
I kept it around the temps you had in the recipe.(about 240 dome temp in the WSM. I need to pick up another therm to get the grate temp.) (I should have pulled the CG out for this cook but it was windy as all get out.) If you try the lower temp we talked about let me know if there's a difference.
Thanks again
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Old 02-22-2007, 11:27 PM   #12
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You da Man Puff. Great job.
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Old 02-23-2007, 06:34 AM   #13
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Looking good, uh, the title had me a little concerned.
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Old 02-23-2007, 07:38 AM   #14
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Am I missin somethin? wheres the recipe? looks some good
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Old 02-23-2007, 08:13 AM   #15
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Quote:
Originally Posted by 007bond-jb
Am I missin somethin? wheres the recipe? looks some good
Take a look here bond http://www.bbq-4-u.com/viewtopic.php?t=8259
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