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No. 385 German Salami Seasoning

Product image 1No. 385 German Salami Seasoning
Product image 2German Salami Seasoning
Product image 3German Salami Seasoning

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SKU: 02-0719

Our German Salami Seasoning is full of Old World flavor. Combine this seasoning with pork and/or beef for an authentic salami you'd swear came from Germany.

  • Blend with ground pork, beef, veal or meat of your choice
  • 1.17 Lb. B Unit or .28 Lb.  Unit
  • Comes complete with Speed Cure

View 1 lb. Conversion Chart

    INGREDIENTS

    Salt, Spices, Dextrose, Sugar, Garlic Powder, Monosodium Glutamate, Sodium Erythorbate (0.01%). 

    Contains: MSG

    DIRECTIONS

    GERMAN SALAMI

    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.

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    05/07/2016
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    United States

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    SAUSAGE CASINGS 101

    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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    WOOD TO MEAT PAIRING CHART

    Smoking is a proficient technique that enhances meats natural flavor, but not all wood types pair well with all cuts of meat.

    SEASONING & CURE CONVERSION CHART

    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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