Veal salami
10 pounds
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Lean veal cubes |
| 3 | pounds | Lean pork, cubed |
| 2 | pounds | Pork fat, cubed |
| 5 | tablespoons | Salt |
| 2 | tablespoons | Sugar |
| 1 | tablespoon | Finely ground balck pepper |
| 1 | tablespoon | Finely ground white pepper |
| ½ | teaspoon | Nutmeg |
| 1 | teaspoon | Crushed anise sed |
| ½ | cup | Dry vermouth |
| ½ | cup | Brandy |
| ½ | teaspoon | Ascorbic acid |
| 1 | teaspoon | Saltpeter |
| 4 | Feet large beef casings | |
Directions
Grind the veal, pork, and fat through the coarse disk. Mix the veal and fat and run through the fine disk (easier if very cold). Mix all ingredients and cure in the refrigerator for 24 hours. Prepare casings, stuff and tie off into 6-7" links. Dry 8-12 weeks.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw
Submitted By CAROLYN SHAW On 12-03-94