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LOCATION: Recipes >> Preserving Meats >> Kosher Salami 01

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Kosher Salami

5 lbs medium ground beef chuck
4 Tbsp salt
3 Tbsp sugar
1 Tbsp black peper
1 Tbsp paprika
2 tsp ground ginger
1 tsp nutmeng
8 cloves pressed garlic
1 cup white wine

Combine all ingredients, mix weel and refrigerated for 48 hours.
Stuff into fiber or cellulose casing. Cool smoke for 6-8 hours.
Slowly increase the temperature to 150 to 160F., or until the
internal temperature is 140F. Chill the sausage in cold water and
continue to dry (aproximately 5-8 weeks).

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