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.
Might have to check into that attachment. Thanks.
@PapaSop I added the cold smoker attachment to my MB40…I stopped using the regular chip tray the same day I installed it and I’ve yet to go back.
LOL. Everything is better with smoke on it. I have two MB smokers. Have had issues with chips catching fire thus raising the internal temperature and way to much smoke. Thought this would help moving the smoke source away from the burner(using LP). Thanks for the suggestions.