Mild salami

Yield: 10 pounds

Measure Ingredient
4 pounds Lean beef, cubed
4 pounds Lean pork, cubed
2 pounds Pork fat, cubed
5 tablespoons Slat
½ cup Brandy
½ cup Dry white wine
2 tablespoons Coarse grind black pepper
1 tablespoon Finely ground white pepper
1 teaspoon Cayenne pepper
1 tablespoon Sugar
1 teaspoon Garlic, finely minced
1 teaspoon Finely ground nutmeg
1 teaspoon Finely ground coriander seed
1 teaspoon Finely ground fennel seed
½ teaspoon Ascorbic acid
1 teaspoon Saltpeter
4 \N Feet large beef casings

Grind the beef, pork, and fat separately through the coarse disk. Mix the meat and fat together, spread out in a large pan and chill in freezer 30 minutes. Grind meat through the fine disk. Mix in remaining ingredients. Cure in the refrigerator 24 hours. Pack into casings, tie off in 12" links. Dry for 8-12 weeks.

Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94

Submitted By CAROLYN SHAW On 12-03-94

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