Kosher Salami

Kosher Salami

MeatsMetricUS
beef chuck750 g1.65 lb.
brisket fat250 g0.55 lb.
Ingredients per 1000g (1 kg) of meat
salt28 g5 tsp.
Cure #22.5 g½ tsp.
white pepper4.0 g2 tsp.
dextrose (glucose), 0.2%2.0 g½ tsp.
paprika2.0 g1 tsp.
Manischewitz sweet wine15 ml1 Tbsp.
T-SPX culture0.12 guse scale
Instructions
  1. Grind meats through 3/16” plate (5 mm).
  2. Mix all ingredients with ground meat.
  3. Stuff firmly into beef middles or 3” protein lined fibrous casings.
  4. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  5. Cold smoke for 4 days (< 22º C, 72º F). You can smoke during last day of fermentation.
  6. Dry at 16-12º C (60-54º F), 85-80% humidity for 2-3 months.
  7. Store sausages at 10-15º C (50-59º F), 75% humidity.

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages