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Title: Mild Salami
Categories: Makemeat
Yield: 10 Pounds
| 4 | lb | Lean beef, cubed |
| 4 | lb | Lean pork, cubed |
| 2 | lb | Pork fat, cubed |
| 5 | tb | Slat |
| 1/2 | c | Brandy |
| 1/2 | c | Dry white wine |
| 2 | tb | Coarse grind black pepper |
| 1 | tb | Finely ground white pepper |
| 1 | ts | Cayenne pepper |
| 1 | tb | Sugar |
| 1 | ts | Garlic, finely minced |
| 1 | ts | Finely ground nutmeg |
| 1 | ts | Finely ground coriander seed |
| 1 | ts | Finely ground fennel seed |
| 1/2 | ts | Ascorbic acid |
| 1 | ts | Saltpeter |
| 4 | Feet large beef casings |
Grind the beef, pork, and fat separately through the coarse disk. Mix the meat and fat together, spread out in a large pan and chill in freezer 30 minutes. Grind meat through the fine disk. Mix in remaining ingredients. Cure in the refrigerator 24 hours. Pack into casings, tie off in 12" links. Dry for 8-12 weeks.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94
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