No. 385 German Salami Seasoning

You will need:

• Seasoning and 1 cure Package Inside
• 16# of 90% Lean Beef
• 9# of 90% Lean Pork
• 2 to 3 Cups of Distilled Water

*For 12 1/2# Batches divide ingredients by 1/2

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. 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 156 degrees F. Remove from smoker and chill in cold water bath for 20 minutes. Let dry and then place in cooler.