No. 752 Cooked Beer Salami

No. 752 Cooked Beer Salami

SFr. 0.00

This salami seasoning isn't for making any ordinary salami. Mix beer and seasoning with meat to create a tangy, full-flavored salami. Mild spices with no MSG. 

  • Typically made with pork and beef that has been fermented and air-dried, but also may use with venison, turkey and other types of poultry
  • .56 Lb. B Unit for 25 lbs. of meat
  • Add the beer during the mixing process
  • Comes complete with Maple Cure

    INGREDIENTS

    Spices, Dextrose, Garlic*, Salt, Sodium Erythorbate (2.32%). *Dried.

    COOKED BEER SALAMI DIRECTIONS

    (For 12-1/2# Batches Divide Following By 1/2) 

    You will need:

    • 15# Extra Lean Pork Trims
    • 7# Lean Beef
    • 3# Fresh Bacon
    • 1# Beer
    • .12# Encapsulated Citric Acid
    • 1 pkg. "B" seasoning

    Suggested Procedure: Grind all meat through 3/8" plate. Grind again through 1/8" plate. Mix the Maple cure, seasoning package, and beer (NOT the encapsulated citric acid) for 4-6 minutes until meat is tacky and then mix well and place in cooler overnight. Mix in encapsulated citric acid and stuff into 65mm beef middles or a 3-1/2 x 20 fibrous casings. 

    Smoking Procedure: Place product in smoker at 130 degrees F. Dry for 45 minutes to 1 hour. Have dampers wide open, then place 1-3/4 pan of moistened sawdust in smoker and turn on smoke timer for 50 minutes. Close dampers and smoke 3-1/2 hours at 130 degrees F. Add another 1/2 pan of moistened sawdust and raise temperature to 175 degrees F. Set smoke timer to 40 minutes and run at 175 degrees F until you reach an internal temperature of 152 degrees F. Remove and cool to 100 degrees F and place in cooler overnight before using.