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No. 502 Cooked Salami Seasoning

Product image 1No. 502 Cooked Salami Seasoning
Product image 2Cooked Salami Seasoning
Product image 3No. 502 Cooked Salami Seasoning
Product image 4Cooked Salami Seasoning

Regular price

SKU: 02-0150

Make homemade cold cut style or cotto salami with our Cooked Salami Seasoning. Spicy whole peppercorns, garlic and mild spices produce classic salami taste.

  • Blend with a combination of beef & pork
  • .53 Lb. B Unit for 25 lbs. of meat
  • Comes complete with Maple Cure
  • No MSG

View 1 lb. Conversion Chart


Spices, Corn Syrup Solids, Salt and Garlic*. 



(For 12-1/2# Batches Divide Following By 1/2)

You will need:

  • 16# of 90% Lean Beef
  • 9# of 90% Lean Pork
  • 2-1/2# Distilled Water
  • 1/2# Binder Flour
  • 1 pkg. of "B" Cooked Salami Seasoning

Suggested Procedure: Grind all meat through 3/8" or larger plate. Regrind through 1/8" plate. Add Maple Cure to water and mix into meat. Add all seasoning package. Mix for 4-6 minutes until meat is tacky. Stuff into 2-1/2 x 20 casings.

Smoking Procedure: Put product in preheated smoker at 100 degrees F. Run for 1 hour, add 2/3 to full pan of moistened sawdust. Set timer to 55 minutes. Run all night at 100 degrees F. The following morning raise temperature to 170 degrees F. Run until internal temperature reaches 155-158 degrees F. Remove from smoker and chill in cold-water bath for 20 minutes. Let dry and then place in cooler.


The type of casing used is typically dictated by tradition but also varies by processing technique, ingredients, and size. Most sausage casings are natural, collagen or fibrous, with a wide array of sizes and applications.


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Smoking is a proficient technique that enhances meats natural flavor, but not all wood types pair well with all cuts of meat.


We created a conversion chart to assist you on the amount of seasoning and cure needed to make only one pound of meat.

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