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No. 502 Cooked Salami Seasoning

Regular price $ 9.99

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176 in stock

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SKU: 02-0150

Goes well with

Create your own tasty salami with our Cooked Salami Seasoning. This mix of peppercorns, garlic and spices creates a classic flavor that your family and friends will love. Enjoy homemade cold cut style or cotto salami anytime!

  • Blend with a combination of beef & pork
  • .53 Lb. B Unit for 25 lbs. of meat
  • Comes complete with Maple Cure
  • No MSG
  • 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:

  • 16# of 90% Lean Beef
  • 9# of 90% Lean Pork
  • 2-3 cups of Distilled Water
  • 1/2# Binder Flour
  • 1 pkg. of "B" Cooked Salami Seasoning

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

Smoking Procedure: 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 155-158 degrees F. Remove from smoker and chill in cold-water bath for 20 minutes. Let dry and then place in cooler.

Smoking Procedure: 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 155-158 degrees F. Remove from smoker and chill in cold-water bath for 20 minutes. Let dry and then place in cooler.

Ingredients

Spices, Corn Syrup Solids, Salt and Garlic*.

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

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