INGREDIENTS

INSTRUCTIONS

SALAMI #1
SALAMI #2
SALAMI #3
Mix all ingredients thoroughly then cover and chill 24 hours or more.
Divide into 4 portions.  Roll portions into 2 1/3"-3" diameter rolls and
wrap with inexpensive large hole nylon net. Tie ends securely with string
(net may be omitted, but rolls flatten out during smoking).
Smoke in smoker for 8-12 hours with the fuel of your choice. This assumes a
cold smoke.  Adjust times accordingly, but make sure salami is done
throughout.
Remove from smoker- remove netting and dry thoroughly with paper towel.
Wrap in foil and refrigerate up to 3 weeks or freeze up to 6 months. It is
so easy to make you don't have to make large quantities and store.
*** Curing Salt (VERY IMPORTANT) Use only 'Tender Quick' or prepared curing
salt.  Regular salt does not have the flavors, taste or nitrate added to
the quick cure and will not bind the meat required to make these recipes
successful.  You may purchase prepared curing salts sold by Mortons,
Lowery's and other companies. Check in your local supermarket near where
they have the salt... Other sources would be butcher shops, wine stores and
feed stores.
Credit:  Luhr-Jensen and others
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“A lot of kneeling will keep you in good standing.”