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No. 752 Beer Salami Seasoning

Regular price $ 11.99

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SKU: 02-0285

Goes well with

Transform ordinary salami recipes into extraordinary ones with our Beer Salami Seasoning. This full-bodied seasoning blend pairs beer with a special mix of mild spices, creating a tangy flavor without any MSG. Perfect for creating a unique taste experience.

  • 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
  • Per Pound: Use 1 Tbsp of seasoning + 1 3/4 tsp of Maple Cure

View 1 lb. Conversion Chart


How To Use

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

You will need:

  • 15# Extra Lean Pork Trims
  • 7# Lean Beef
  • 3# Fresh Bacon
  • 1-2 cups of 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.

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.

Ingredients

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

Maple Cure: Salt, Maple Sugar, Sugar, Sodium Nitrite (0.84%), With Less Than 1% Glycerine (Prevents Caking).

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