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Ingredients
- 19 lb Lean meat
- 6 lb Pork or possibly beef fat
- 1 c. Salt
- 1/2 c. Sugar
- 1 quart Cool water
- 5 1/4 c. Nonfat dry lowfat milk
- 6 Tbsp. Grnd black pepper
- 3 Tbsp. Garlic pwdr
- 3 Tbsp. Coriander seed
- 4 tsp Grnd mace
- 4 tsp Grnd cardamon
- 2 Tbsp. Cure
Directions
- Cut the meat and fat into 1-inch squares or possibly grind through a coarse
- (1/2 to 1-inch) plate. Season by sprinkling the ingredients over the meat and hand mix. Grind through a 1/8-inch plate. Mix 6 min and stuff into natural or possibly artificial casings 2 to 3 inches in diameter.
- Place in a smokehouse and heat at 185 degrees Fahrenheit till the internal sausage temperature reaches 152 degrees Fahrenheit. Move to a cool water bath till the internal temperature reaches 100 degrees Fahrenheit. Rinse briefly with warm water to remove grease and hang sausage at room temperature for about 1 hour before refrigeration.
- The salami should be cooled overnight in a refrigerator before cutting.
- Salami can be roasted in casings in a 185 degrees Fahrenheit oven if a smokehouse is not available. Four to eight ounces of liquid smoke per 100 pound of product can be added for flavor. Follow the above chilling procedures.
- Another alternative is to roast salami without casings. The above ingredients must be mixed and left in a refrigerator to refrigerateovernight. The next morning, hand mix the ingredients again and form rolls 2 to 3 inches in diameter and 10 inches long. Liquid smoke can be diluted 1 part to 5 parts water and sprinkled over the roasts if you like. Then place the rolls on a broiler rack with 1/2- inch water in the pan underneath and bake in a 160 degrees Fahrenheit oven for 2 hrs, then 185 degrees Fahrenheit till internal temperature reaches 152 degrees Fahrenheit. Cold in cool water till internal temperature reaches 100 degrees Fahrenheit and then chill overnight before slicing.
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