Michigan State University Extension
Preserving Food Safely - 01600619
10/13/97
19 lb. lean meat
6 lb. pork or beef fat
1 cup salt
1/2 cup sugar
1 qt. cold water
5 1/4 cups nonfat dried milk
6 tablespoons ground black pepper
3 tablespoons garlic powder
3 tablespoons coriander seed
4 teaspoons ground mace
4 teaspoons ground cardamon
2 tablespoons cure
Cut the meat and fat into 1-inch squares or grind
through a coarse (1/2 to 1-inch) plate. Season by
sprinkling the ingredients over the meat and hand mix.
Grind through a 1/8-inch plate. Mix 6 minutes and stuff
into natural or artificial casings 2 to 3 inches in
diameter. Place in a smokehouse and heat at 185 degrees
Fahrenheit until the internal sausage temperature reaches
152 degrees Fahrenheit. Move to a cold water bath until
the internal temperature reaches 100 degrees Fahrenheit.
Rinse briefly with hot water to remove grease and hang
sausage at room temperature for about 1 hour before
refrigeration. The salami should be cooled overnight in a
refrigerator before cutting.
Salami can be roasted in casings in a 185 degrees
Fahrenheit oven if a smokehouse is not available. Four to
eight ounces of liquid smoke per 100 lb. of product can be
added for flavor. Follow the above chilling procedures.
Another alternative is to roast salami without casings.
The above ingredients must be mixed and left in a
refrigerator to chill overnight. The next morning, hand mix
the ingredients again and form rolls 2 to 3 inches in
diameter and 10 inches long. Liquid smoke can be diluted 1
part to 5 parts water and sprinkled over the roasts if
desired. Then place the rolls on a broiler rack with 1/2-
inch water in the pan underneath and bake in a 160 degrees
Fahrenheit oven for 2 hours, then 185 degrees Fahrenheit
until internal temperature reaches 152 degrees Fahrenheit.
Cool in cold water until internal temperature reaches 100
degrees Fahrenheit and then refrigerate overnight before
slicing.