Veal salami

Yield: 10 pounds

Measure 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 \N Feet large beef casings

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

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