Smokin-It User Forum!
Recipes => Charcuterie => Topic started by: icebob on January 18, 2016, 06:04:56 PM
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Had a hard time finding mortadella around here, so yesterday I decide to have a go at it. Followed the recipe from the book "Home Production of Quality Meats and Sausages" by Mariansky. Oh boy I'm in for a good treat :P This was a first try so I went straight from the recipe and poached the log. Next time this will get some smoke treatment!
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Why not smoke the chubs now? Looks good!
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you mean smokin it after it's cooked?
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Sure, many do cooked hams and it turns out well. It will get "smoke"
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Yep! Do a search on bologna. It's kind of like a twice-smoked ham. Here's a link to one way:
Smoked Blooming Bologna (http://smokinitforums.com/index.php?topic=3462.0)
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Crap, I took tomorrow off, was planning to do some snack stick, now need to plan to smoke the mortadella before slicing it and vacuum packed.... better set the alarm early 8)
P.S. Linky no worky Tony...
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Crap, I took tomorrow off, was planning to do some snack stick, now need to plan to smoke the mortadella before slicing it and vacuum packed.... better set the alarm early 8)
P.S. Linky no worky Tony...
Bob, try this one.
http://smokinitforums.com/index.php?topic=3462.msg27920#msg27920
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Looks really tasty!
Greg
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Crap, I took tomorrow off, was planning to do some snack stick, now need to plan to smoke the mortadella before slicing it and vacuum packed.... better set the alarm early 8)
P.S. Linky no worky Tony...
Thanks, Bob! Fixed. :-[
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Also read some recipes that the fat pieces are smoked first then added to the meat. I would guess they do a cold smoke to the fat so will not render to nothing. But, what I purchase here at the Italian Deli does have a faint smoked taste in every bite, great with provolone cheese on a hard roll. Would have love to see your process for doing this.
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icebob, this looks unreal good!
What recipe did you use?