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