Salami cotto

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Salami cotto

Postby senorkevin » Fri Jul 18, 2014 12:54 am

I just tried to make salami cotto.
I used high barrier casing. I was boiling it and when I went to check the internal temp, I inserted the thermometer and it hadn't reached the temp of 71. I wrapped it up in cling film to stop the water entering and the casing had split.
How can I check the internal temp without the casing splitting?
An Englishman living in México.
There'e not such thing as a stupid question, just a stupid answer!
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Re: Salami cotto

Postby senorkevin » Fri Jul 18, 2014 2:27 am

I was thinking to untie one end. insert the probe and then re tie.
There must be a easier way.
An Englishman living in México.
There'e not such thing as a stupid question, just a stupid answer!
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Re: Salami cotto

Postby Wunderdave » Fri Jul 18, 2014 7:28 pm

you can get a needle type probe and seal the outside of the cling film with weather strip that you stick the needle probe through, this works for watertight core temp for sous vide.
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Re: Salami cotto

Postby senorkevin » Fri Jul 18, 2014 9:42 pm

I have a needle type, it is about 3 or 4 mm thick. What is weather tape?
Can you please explain a little more please. I'm slow!!!
An Englishman living in México.
There'e not such thing as a stupid question, just a stupid answer!
senorkevin
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Re: Salami cotto

Postby Wunderdave » Mon Jul 21, 2014 6:11 pm

at the home store you can get self-adhesive weather stripping like for sealing cracks around door and window closures. Then, you apply the tape to the outside of the package, and stick the probe thermometer through (and typically leave it in). It's effectively watertight.

It's discussed a bit here
http://forums.egullet.org/topic/146992- ... e-cooking/
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Re: Salami cotto

Postby senorkevin » Tue Jul 29, 2014 4:37 pm

I'm going to give it another go today.
So from what I have read, I apply the tape to the casing then place the needle through both and it "should" be water tight.
Fingers crossed.
I will post the result.
An Englishman living in México.
There'e not such thing as a stupid question, just a stupid answer!
senorkevin
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Re: Salami cotto

Postby Wunderdave » Tue Jul 29, 2014 5:44 pm

Good luck, Kevin!
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Re: Salami cotto

Postby senorkevin » Tue Jul 29, 2014 6:53 pm

The casing has split again :(
Could it be that I am over stuffing it?
I was wondering if I could it in my ECB smoker instead. This is the recipe I am following...
http://lpoli.50webs.com/index_files/Sal ... to%202.pdf
An Englishman living in México.
There'e not such thing as a stupid question, just a stupid answer!
senorkevin
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Posts: 354
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Re: Salami cotto

Postby senorkevin » Tue Jul 29, 2014 7:14 pm

The bonus it that the weather tape worked!
It is splitting from where I had inserted the needle. I am using high barrier casing (5 layers).
An Englishman living in México.
There'e not such thing as a stupid question, just a stupid answer!
senorkevin
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Posts: 354
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Location: Mexico

Re: Salami cotto

Postby senorkevin » Tue Jul 29, 2014 9:54 pm

Third time lucky, I'm going to try again. This time I will cook it for the same time but without inserting the thermometer. Also I will try putting it in the smoker (without smoke) and see what happens.
An Englishman living in México.
There'e not such thing as a stupid question, just a stupid answer!
senorkevin
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