Dave Hutchins
Head Chef
Kosher Salami
8 pounds kosher beef 100 %
2 pounds kosher beef fat 2.5%
3 TBL kosher salt + 1 tsp kosher salt
1.1/2 tablespoons sugar
1 TBL course ground Coriander seed
1 TBL fine grind white pepper
11/2 tsp course grind white pepper
.1/2 tsp Ascorbic acid (Vitamin C, Jewish sour salt)
1 .1/2 finely minced garlic
1 cup dry white wine Kosher
4 feet of large beef casing
Curing salt (use supplier’s recommended for Ten pounds of meat)
1 cut the meat into 1 inch cubes refrigerate cubes for 30 minutes to firm up meat before grinding
2 Grind the beef through the fine disk into a Very Clean bowl
3 Grind the fat through the course plate into the bowl with the meat
4. Mix together the salt, sugar, coriander, fine and coarsely ground white pepper ascorbic acid, curing salt, wine, and pour the mixture over the meat and fat. Mix well using your hands.
5 Spread the meat mixture over a very clean pan and let it cure for 24 to 48 hours
In the refrigerator. Cover the meat with plastic wrap to keep it from drying out
6 prepare the casing
7 Stuff the mixture into the casings. Twist off the links into 8 inch links tie each link with butchers twine. Do not separate the links
8 Hang the sausage in a cold place to dry for one week to dry
9 Wipe the sausage dry and cold smoke @ 120 degrees for 8 hours
10 Increase the smoking temperature 150*F to 160*F and smoke for a additional
4 hours
11. Because smoking aids in the drying process, the salami should be ready to eat
After about three weeks of additional drying in a cold place. When dry cut the links apart with a sharp knife wrap the salami in plastic wrap and refrigerate.
Recommend using a commercial cure..
The processing in the formula may not fully cook the beef. Recommend cooking to a internal temp of 160*F . Also recommend that the beef be frozen before making sausage
8 pounds kosher beef 100 %
2 pounds kosher beef fat 2.5%
3 TBL kosher salt + 1 tsp kosher salt
1.1/2 tablespoons sugar
1 TBL course ground Coriander seed
1 TBL fine grind white pepper
11/2 tsp course grind white pepper
.1/2 tsp Ascorbic acid (Vitamin C, Jewish sour salt)
1 .1/2 finely minced garlic
1 cup dry white wine Kosher
4 feet of large beef casing
Curing salt (use supplier’s recommended for Ten pounds of meat)
1 cut the meat into 1 inch cubes refrigerate cubes for 30 minutes to firm up meat before grinding
2 Grind the beef through the fine disk into a Very Clean bowl
3 Grind the fat through the course plate into the bowl with the meat
4. Mix together the salt, sugar, coriander, fine and coarsely ground white pepper ascorbic acid, curing salt, wine, and pour the mixture over the meat and fat. Mix well using your hands.
5 Spread the meat mixture over a very clean pan and let it cure for 24 to 48 hours
In the refrigerator. Cover the meat with plastic wrap to keep it from drying out
6 prepare the casing
7 Stuff the mixture into the casings. Twist off the links into 8 inch links tie each link with butchers twine. Do not separate the links
8 Hang the sausage in a cold place to dry for one week to dry
9 Wipe the sausage dry and cold smoke @ 120 degrees for 8 hours
10 Increase the smoking temperature 150*F to 160*F and smoke for a additional
4 hours
11. Because smoking aids in the drying process, the salami should be ready to eat
After about three weeks of additional drying in a cold place. When dry cut the links apart with a sharp knife wrap the salami in plastic wrap and refrigerate.
Recommend using a commercial cure..
The processing in the formula may not fully cook the beef. Recommend cooking to a internal temp of 160*F . Also recommend that the beef be frozen before making sausage
