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Kosher Salami I (M)
Source: from the archive
Serves: 20

5 pounds medium ground chuck
4 tablespoons salt
3 tablespoons sugar
1 tablespoon black pepper
1 tablespoon paprika
2 teaspoons ground ginger
1 teaspoon nutmeg
8 cloves pressed garlic
1 cup dry white wine

Combine all ingredients, mix well and refrigerated for 48 hours.

Stuff into fiber or cellulose casing. Cool smoke for 6-8 hours.

Slowly increase the temperature to 150°F-160°F degrees., or until the internal temperature is 140°F degrees.

Chill the sausage in cold water and continue to dry (approximately 5-8 weeks).

Posted by Maxine in RI

Nutritional Info Per Serving: 318 Calories (kcal); 24g Total Fat; (69% calories from fat); 20g Protein; 3g Carbohydrate; 85mg Cholesterol; 1358mg Sodium