Kosher Salami

Kosher Salami


  • 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


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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