angel4us last edited by
Can I use same recipe for Cotto salami as I use for summer sausage with the encapsulated citric acid and a binder either carrot fiber or the sure gel ?
Yes, I would use the same exact process and steps for Cotto Salami as I would Summer Sausage.
@Jonathon I am looking forward to that video.
@joduff cool thanx. Did you add any binders? Curious if it would affect the drying. Also what temp did you put the dehydrator at?
I used the 16mm casings from Walton’s. The only thing that I experienced was that the collagen didn’t bond to the meat quite as well as it does for the snack sticks. I’ll have to keep working on it.
The flavor was great and the texture was good too.