Not Quite Kosher Style Salami

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wittdog
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Not Quite Kosher Style Salami

Post by wittdog » Tue Aug 07, 2007 9:41 am

Not Quite Kosher Style Salami
10 Lbs Lean Beef
2 Table Black Pepper
1 Tbl Paprika
1 Tbl Crushed Mustard Seed
1 Tbl Garlic Powder
1 Tbls Onion Powder
4 TBls Powdered Dextrose
1/2 tea Basil& Oregano
3 Tbls Salt
1 Tbls Season Salt
6 Tbls Corn Syrup Solids
2 tea Insta Cure 1

1. Mix spices together and set to side.
2. Mix Salt and Cure with 2 Cups water and to meat and mix in spices.
3. Pack into Salami Cases that have been soaking in warm water for 90 min.
4. Hang on Dowels for 1 hr. to dry

Smoking Instructions
1. Preheat Smoker to 130 deg. with Damper's Wide Open.
2. Place Salami in Smoker on Wooden Dowels.
3. When Salami is Dry to the Touch (about 1 hr); Slowly increase the temp to 140 degs .
4. Close dampers to 1/4 and introduce the Cheery wood. After 1 hr raise the temp to 160 and continue to smoke for one more hr.
5.Stop smoking and raise the temp to 170.
6. Hold in smoker until the internal temp of the meat is 152 deg.
7. When the desired temp is reached; remove from smoke house and shower with cold water until the internal temp is down to 110 deg.
8. Remove salami from water and let it bloom till the desired color is reached.
9. Allow Salami to dry and place in cooler overnight.
10. Allow salami to dry and wrap in freezer wrap and freeze.

This recipe is based on the one in the Kutas book…and then Bastardized my me…..
I get more sauced than my ribs.

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Peter
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Post by Peter » Wed Aug 08, 2007 7:07 am

Good looking mods. Have you tried drying it fully instead of freezing?
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wittdog
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Post by wittdog » Wed Aug 08, 2007 12:25 pm

The frezzer thing is mainly for keeping it fresh..most people dont' go thru 10lbs of Salami...The salami is ready to eat the next day after the flavors set. to dry it it you would need to use insta cure 2 and dry curing brings in all type of questions about temp and Realitive Humidity..and the ability to control those.
I get more sauced than my ribs.

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