No. 504 German Salami Seasoning

(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.

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