Michigan State University Extension
Preserving Food Safely - 01600619
10/13/97

### COOKED SALAMI

        19 lb. lean meat

        6 lb. pork or beef fat

        1 cup salt

        1/2 cup sugar

        1 qt. cold water

        5 1/4 cups nonfat dried milk

        6 tablespoons ground black pepper

        3 tablespoons garlic powder

        3 tablespoons coriander seed

        4 teaspoons ground mace

        4 teaspoons ground cardamon

        2 tablespoons cure

        Cut  the  meat  and fat into 1-inch  squares  or  grind

    through
     a  coarse  (1/2  to  1-inch)  plate.    Season   by

    sprinkling
     the  ingredients  over the meat  and  hand  mix.

    Grind
     through  a 1/8-inch plate.   Mix 6 minutes and  stuff

    into
     natural  or  artificial  casings  2  to  3  inches  in

    diameter.
     Place in a smokehouse  and heat  at  185  degrees

    Fahrenheit
    until  the  internal  sausage temperature reaches

    152
    degrees Fahrenheit.   Move to a  cold water  bath  until

    the
     internal  temperature  reaches  100 degrees Fahrenheit.

    Rinse
     briefly  with  hot water to remove  grease  and  hang

    sausage
     at  room   temperature  for  about  1  hour  before

    refrigeration.
      The salami should be cooled overnight in  a

    refrigerator
    before cutting.

        Salami  can  be  roasted in  casings  in  a 185 degrees

    Fahrenheit
    oven if  a smokehouse is not available.  Four  to

    eight
    ounces of liquid smoke per 100 lb. of product  can  be

    added
    for flavor. Follow the above chilling procedures.

        Another alternative is to roast salami without casings.

    The
      above  ingredients  must  be  mixed  and  left  in   a

    refrigerator
    to chill overnight.  The next morning, hand mix

    the
     ingredients  again  and form rolls 2  to  3  inches  in

    diameter
    and 10 inches long.   Liquid smoke can be diluted 1

    part
     to  5  parts water and sprinkled over  the  roasts  if

    desired.
      Then  place the rolls on a broiler rack with 1/2-

    inch
     water in the pan underneath and bake  in a 160 degrees

    Fahrenheit
    oven for  2 hours,  then  185  degrees Fahrenheit

    until
    internal temperature reaches 152  degrees  Fahrenheit.

    Cool
    in  cold water  until internal  temperature reaches 100

    degrees
     Fahrenheit  and  then  refrigerate overnight before

    slicing.

##### Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

###### This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact wrublec@msue.msu.edu . Please read our disclaimer for important information about using our site.