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Genoa Salami

5 pounds lean beef from chuck
3 pounds lean pork (certfied) cubed
2 pounds pork fat, cubed
5 tablespoons salt
1 cup brandy (optional)
1 1/2 Tbsp sugar
2 Tbsp whole peppercorns
1 Tbsp white pepper
1 tsp ground coriander
2 tsp garlic finely minced
1 tsp cardamom
1/2 tsp prague powder number 2 (cure)
4 feet casings

After grinding the meats and herbs and cure together allow to sit
in the frige 24 hours before placing into casings. (Note) If you
do not use the alcohol(brandy) you will need prague powder number
1 in addition to number 2. Follow the directions. Allow to hang in
a cool clean place (a unheated attic or cellar, that has been
cleaned a few days prior, and where rodents or other critters cannot
get to it. It needs to cure and dry for about 9-12 weeks depending
on how dry the area is that its hanging in.

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