INGREDIENTS

INSTRUCTIONS

Cut the meat and fat into 1-inch squares or 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 minutes and
stuff into natural or artificial casings 2 to 3 inches in diameter.
Place in a smokehouse and heat at 185 degrees Fahrenheit until the
internal sausage temperature reaches 152 degrees Fahrenheit. Move to
a cold water bath until the internal temperature reaches 100 degrees
Fahrenheit. Rinse briefly with hot 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 lb. 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 chill
overnight. 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
desired. 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
hours, then 185 degrees Fahrenheit until internal temperature reaches
152 degrees Fahrenheit. Cool in cold water until internal temperature
reaches 100 degrees Fahrenheit and then refrigerate overnight before
slicing.
MSU Extension
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