Beer Salami Recipe
Yield: 10 PoundsRecipe by luhu.jp
Ingredients:
3 lbs: Corned beef brisket, cubed
7 lbs: Ham, cubed, fat included
1 1/2 tbsp: Coarsley ground black pepper,
1 tbsp: Ground mace,
1 1/2 tbsp: Crushed mustard seed,
2 tsp: Garlic, finely minced
4: Feet large beef casings,
Directions:
Grind the corned beef through the fine disk. Mix the beef and ham cubes and
mix in the seasonings. Grind through the coarse disk. Prepare casings,
xtuff and tie off into 6-7" lengths. Mature in the refrigerator 24 hours.
Bring to room temperature, wipe dry. Begin smoking at about 80 degrees and
gradually raise the temperature to 160. This should take about 4 hours.
Smoke an additional 2 hours. Cool by dunking in a pot of cool (not cold)
water for about 5 minutes until it is cool to the touch. Dry the salami
thoroughly and store it in the refrigerator. Note: Because we used cured
meat in this recipe, there was no need for any other curing agents or
additional salt.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed
by Carolyn Shaw
Source from luhu.jp
mix in the seasonings. Grind through the coarse disk. Prepare casings,
xtuff and tie off into 6-7" lengths. Mature in the refrigerator 24 hours.
Bring to room temperature, wipe dry. Begin smoking at about 80 degrees and
gradually raise the temperature to 160. This should take about 4 hours.
Smoke an additional 2 hours. Cool by dunking in a pot of cool (not cold)
water for about 5 minutes until it is cool to the touch. Dry the salami
thoroughly and store it in the refrigerator. Note: Because we used cured
meat in this recipe, there was no need for any other curing agents or
additional salt.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed
by Carolyn Shaw
Source from luhu.jp
Tags
Makemeat