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Need baked salami recipes
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<blockquote data-quote="loaders_loft" data-source="post: 340795" data-attributes="member: 10540"><p>made another 15 Lbs of summer sausage last Saturday; the first 10 Lb batch was already dwindling. This batch used larger casings, close to 3" diameter, and 2 Lbs each.</p><p> </p><p>We smoked these 4 hours and baked as stated above. The longer smoking was good for the thicker sausages.</p></blockquote><p></p>
[QUOTE="loaders_loft, post: 340795, member: 10540"] made another 15 Lbs of summer sausage last Saturday; the first 10 Lb batch was already dwindling. This batch used larger casings, close to 3" diameter, and 2 Lbs each. We smoked these 4 hours and baked as stated above. The longer smoking was good for the thicker sausages. [/QUOTE]
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