Genoa Salami Recipe
Yield: 10 PoundsRecipe by luhu.jp
Ingredients:
5 lbs: Beef chuck, round or shank
3 lbs: Lean pork butt, cubed
2 lbs: Pork fat, cubed
5 tbsp: Salt,
1 cup: Brandy, good quality
1 1/2 tbsp: Sugar,
2 tbsp: Whole peppercorns,
1 tbsp: Ground white pepper,
1 tsp: Coriander seed-finely ground,
2 tsp: Garlic, finely minced
1 tsp: Cardamom,
1/2 tsp: Ascorbic acid,
1 tsp: Saltpeter,
4: Feet large beef casings,
Directions:
Grind the beef, pork, and fat separatelt through the coarse disk. Mix
together and chill in freezer a half hour or so. Grind through the fine
disk. Mix remaining ingredients in. Cure in the refrigerator for 24 hours.
Pack into casings, tying off into 12" links, and hang to dry. Since the
salami is a very thick sausage, eight weeks is the minimum time you should
allow before sampling. Depending upon your specific drying conditions,
twelve weeks is about the optimim drying time.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed
by Carolyn Shaw 12-94
Source from luhu.jp
together and chill in freezer a half hour or so. Grind through the fine
disk. Mix remaining ingredients in. Cure in the refrigerator for 24 hours.
Pack into casings, tying off into 12" links, and hang to dry. Since the
salami is a very thick sausage, eight weeks is the minimum time you should
allow before sampling. Depending upon your specific drying conditions,
twelve weeks is about the optimim drying time.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed
by Carolyn Shaw 12-94
Source from luhu.jp
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Makemeat