Kosher Salami

Meats	Metric	US
beef chuck	750 g	1.65 lb.
brisket fat	250 g	0.55 lb.

Ingredients per 1000g (1 kg) of meat

salt	28 g	5 tsp.
Cure #2	2.5 g	½ tsp.
white pepper	4.0 g	2 tsp.
dextrose (glucose), 0.2%	2.0 g	½ tsp.
paprika	2.0 g	1 tsp.
Manischewitz sweet wine	15 ml	1 Tbsp.
T-SPX culture	0.12 g	use 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.