Title: Kosher Salami
Categories: Makemeat
Yield: 10 Pounds

8	lb	Lean boneless beef chuck, cubed
2	lb	Beef fat, cubed
5	tb	Salt
1 1/2	ts	Finely minced garlic
1	tb	Finely ground white pepper
1 1/2	ts	Coarsely crushed white peppr
1	tb	Coarse grind coriander seed
1 1/2	tb	Sugar
1	c	Dry white wine
1/2	ts	Ascorbic acid
1	ts	Saltpeter
4		Feet large beef casings

"This recipe makes real kosher salami if you have access to kosher-butchered beef. If not, then just like kosher dill pickles, it's the flavor that counts."

Grind the beef through the fine disk. Grind the ft through the coarse disk. Mix the dry ingredients with the wine and pour this mixture over the meat and fat. Mix well. Spread in pan and cure in the refrigerator 24-48 hours. Prepare casings, stuff and tie off into 8-9" links. Hang to dry for one week. Wipe the sausage dry and smoke over a cool (120) smoke about 8 hours. Increase smoking temperature to 150-160 and smoke for an additional four hours. Because the smoking aids in the drying process, the salami should be ready to eat after about three weeks of additional drying.

Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw

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