Kosher Salami
Ingredients
- 5 pounds medium ground beef chuck
- 4 Tbsp salt
- 3 Tbsp sugar
- 1 Tbsp black peper
- 1 Tbsp paprika
- 2 tsps ground ginger
- 1 tsp nutmeng
- 8 cloves pressed garlic
- 1 cup white wine
Instructions
Combine all ingredients, mix weel and refrigerated for 48 hours. Stuff into fiber or cellulose casing. Cool smoke for 6-8 hours. Slowly increase the temperature to 150 to 160F., or until the internal temperature is 140F. Chill the sausage in cold water and continue to dry (aproximately 5-8 weeks).
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