LOCATION: Recipes >> Preserving Meats >> Kosher Salami 03
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Kosher Salami 03
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Salami
5 lbs fine ground beef chuck
4 Tbsp salt
10 cloves pressed garlic
1 1/2 tsp white pepper
3 tsp ground coriander
1 Tbsp sugar
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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