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No. 504 German Salami Seasoning
No. 504 German Salami Seasoning
No. 504 German Salami Seasoning
No. 504 German Salami Seasoning

No. 504 German Salami Seasoning

5 reviews
Regular price $ 10.99

Shipping calculated at checkout

SKU: 02-1168

Goes well with

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No. 504 German Salami Seasoning is an ideal blend of spices and garlic, perfect for making a traditional German Salami. This seasoning will give your salami a robust flavor.

  • Per 1 lb of meat: use 0.0432 lb (0.69 oz / 19.6 g) of seasoning
  • Blend with ground beef and pork
  • Comes complete with Speed Cure

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*Cure contains sodium nitrite. Use caution when handling and follow instructions carefully. Keep out of the reach of children.

How To Use

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

You will need:

  • 1 Seasoning & 1 Cure Packet
  • 16# of 90% Lean Beef
  • 9# of 90% Lean Pork
  • 2 to 3 Cups of Distilled Water

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

Smoking Procedure: Smoking Procedure: Preheat smoker to 100°F. Place sausage on smoke sticks. Insert temperature probe in center of one sausage. Open dampers all the way and run at 100°F for one hour. Increase temperature to 110ºF; add 2/3 pan of moistened sawdust; smoke 4 hours with top damper 1/8 open and bottom damper 3/4 open. Add another 2/3 pan moistened sawdust, increase heat to 165°F; heat until internal temperature reaches 148°F. Turn off smoker, put sausage in coldwater bath for 20 minutes, and then hang to dry or wipe dry with clean towel. Remove to cooler.

Ingredients

Salt, Spices, Dextrose, Sugar, Garlic*, Monosodium Glutamate. *Dried. Speed Cure: Salt, Sodium Nitrite (6.25%), Red 3 and With Less Than 1% Glycerine (Prevents Caking). Contains: Mustard.

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