This salami seasoning isn't for making any ordinary salami. Mix beer and seasoning with meat to create a tangy, full-flavored salami. Mild spices with no MSG.
- Typically made with pork and beef that has been fermented and air-dried, but also may use with venison, turkey and other types of poultry
- .56 Lb. B Unit for 25 lbs. of meat
- Add the beer during the mixing process
- Comes complete with Maple Cure
View 1 lb. Conversion Chart
Spices, Dextrose, Garlic*, Salt, Sodium Erythorbate (2.32%). *Dried.
COOKED BEER SALAMI
(For 12-1/2# Batches Divide Following By 1/2)
You will need:
- 15# Extra Lean Pork Trims
- 7# Lean Beef
- 3# Fresh Bacon
- 1# Beer
- .12# Encapsulated Citric Acid
- 1 pkg. "B" seasoning
Suggested Procedure: Grind all meat through 3/8" plate. Grind again through 1/8" plate. Mix the Maple cure, seasoning package, and beer (NOT the encapsulated citric acid) for 4-6 minutes until meat is tacky and then mix well and place in cooler overnight. Mix in encapsulated citric acid and stuff into 65mm beef middles or a 3-1/2 x 20 fibrous casings.
Smoking Procedure: Place product in smoker at 130 degrees F. Dry for 45 minutes to 1 hour. Have dampers wide open, then place 1-3/4 pan of moistened sawdust in smoker and turn on smoke timer for 50 minutes. Close dampers and smoke 3-1/2 hours at 130 degrees F. Add another 1/2 pan of moistened sawdust and raise temperature to 175 degrees F. Set smoke timer to 40 minutes and run at 175 degrees F until you reach an internal temperature of 152 degrees F. Remove and cool to 100 degrees F and place in cooler overnight before using.