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No. 504 German Salami Seasoning

Product image 1No. 504 German Salami Seasoning
Product image 2German Salami Seasoning
Product image 3German Salami Seasoning

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SKU: 02-1168

A robust blend of spices and garlic, this seasoning makes traditional tasting German Salami. Customarily, German salami is also air dried and lightly smoked.

  • Blend with ground beef and pork
  • 1.08 Lb. B Unit or .54 Lb. C Unit
  • Comes complete with Maple Cure

View 1 lb. Conversion Chart

INGREDIENTS

Salt, Spices, Dextrose, Sugar, Garlic Powder, Monosodium Glutamate.

Contains: MSG

DIRECTIONS

GERMAN SALAMI

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

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: 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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WP
05/06/2016
william perry
United States

504 seasoning

Bought this for a mix for venison sausage. Used a 70/30 mix of venison and ground pork butt. Finished off in smoker with hickory. Quite possibly the best venison sausage I have ever tasted !

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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