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No. 752 Beer Salami Seasoning

Product image 1No. 752 Beer Salami Seasoning
Product image 2PS Beer Salami Seasoning
Product image 3No. 752 Beer Salami Seasoning
Product image 4 Beer Salami Seasoning

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SKU: 02-0285

This salami seasoning isn't for making any ordinary salami. Mix beer and seasoning with meat to create a tangy, full-flavored salami. Mild spices with no MSG. 

  • Typically made with pork and beef that has been fermented and air-dried, but also may use with venison, turkey and other types of poultry
  • .56 Lb. B Unit for 25 lbs. of meat
  • Add the beer during the mixing process
  • Comes complete with Maple Cure

View 1 lb. Conversion Chart


Spices, Dextrose, Garlic*, Salt, Sodium Erythorbate (2.32%). *Dried.



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

You will need:

  • 15# Extra Lean Pork Trims
  • 7# Lean Beef
  • 3# Fresh Bacon
  • 1# Beer
  • .12# Encapsulated Citric Acid
  • 1 pkg. "B" seasoning

Suggested Procedure: Grind all meat through 3/8" plate. Grind again through 1/8" plate. Mix the Maple cure, seasoning package, and beer (NOT the encapsulated citric acid) for 4-6 minutes until meat is tacky and then mix well and place in cooler overnight. Mix in encapsulated citric acid and stuff into 65mm beef middles or a 3-1/2 x 20 fibrous casings. 

Smoking Procedure: Place product in smoker at 130 degrees F. Dry for 45 minutes to 1 hour. Have dampers wide open, then place 1-3/4 pan of moistened sawdust in smoker and turn on smoke timer for 50 minutes. Close dampers and smoke 3-1/2 hours at 130 degrees F. Add another 1/2 pan of moistened sawdust and raise temperature to 175 degrees F. Set smoke timer to 40 minutes and run at 175 degrees F until you reach an internal temperature of 152 degrees F. Remove and cool to 100 degrees F and place in cooler overnight before using.


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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