No. 502 Cooked Salami Seasoning

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

You will need:

• 16# of 90% Lean Beef
• 9# of 90% Lean Pork
• 2-1/2# 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.