Salami Seasoning 2lbs

Salami Seasoning 2lbs that's meant to complement the salami and not overtake it with unnecessary spices or uneven proportions. For added flavor, whole peppercorns or extra garlic can be added. Its made with Salt, Dextrose, Pepper, Nutmeg, Garlic and Other Spices. The seasoning is mixed without the chemical use of silicone dioxide, an anticaking agent. If the seasoning cakes up, it is not spoiled. Simply shake the container or crush with your hand to loosen. Recommend Casings

• Clear Fibrous Protein-Lined Casings 61mm
• Pre-tied Clear Fibrous Salami Casings 76mm
• Clear Fibrous Salami Casings 76mm

Ready to Use Because the sausage seasoning comes pre-blended, it saves you time and effort of mixing the ingredients themselves. No additional salt needed. Store in cool dry space.

• Net weight: 32 oz. (2 lbs.)
• Yield: approx. 50 lbs.*
• Uses Insta-Cure No. 1 (sold separately)

10 lbs. Recipe

• 7 lbs. Venison & 3 lbs. Fatty Pork Butt or 10 lbs. Boneless Pork Butts
• 1 Pint Ice Water
• 6 oz. Salami Seasoning
• 10 oz. Soy Protein Concentrate (2 cups - do not pack into cup)
• 1/2 oz. lnstacure #1 (2 level tsp)

Grind meat through a 3/8" grinder plate. Combine seasoning, soy protein concentrate, and lnstacure # 1 with water and mix thoroughly into meat until evenly distributed. Salami may be Stuffed into a Clear Fibrous Protein-Lined Casings 61mm or Clear Fibrous Salami Casings 76mm. Place salami in a preheated smokehouse at 130 °F with dampers wide open. Hold this temperature until casings are dry. Partially close the dampers and gradually raise the temperature to 150 °F, applying smoke at the same time. After one hour, gradually raise temperature to 160 °F. and hold until the internal temperature reaches 152 °F. Remove from smokehouse, shower with cold water, reducing the internal temperature to about 110 °F. Allow the sausage to hang at room temperature for about 20 minutes or until the desired bloom (color) is obtained. Place in refrigerator overnight. Allergens: Soybean oil used as a mixing aid.