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LOCATION: Recipes >> Preserving Meats >> Kosher Salami 02

Print this Recipe    Kosher Salami 02

Salami

5 lbs medium ground beef chuck
1 Tbsp white pepper
1 tsp ground coriander
1/2 tsp nutmeg
1/2 tsp cardamom
8 cloves prossed garlic
1 Tbsp sugar
4 Tbsp salt
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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