Course grind meat through a 1-inch plate. Transfer to mixer, add seasoning,

water and curing salt. Mix 3-5 minutes until tacky. Fine grind through a 3/16

inch plate. Stuff into a fibrous casing of desired diameter. SMOKEHOUSE

SCHEDULE Time Dry Bulb Wet Bulb Dampers Smoke 30 minutes 100 F 0 F Open No

60 minutes 120 F 100 F 2/3 Closed Yes 60 minutes 150 F 120 F 2/3 Closed

Yes 120 minutes 180 F 130 F 2/3 Closed Yes Hold at last setting until the

internal temperature of the product reaches 160 F. Cold shower for up to 10

minutes and place in refrigeration.

• Salami seasoning for 25lbs of meat (includes 1 oz curing salt)
• Old World fashion style salami flavor.
• A balance of European influenced spices with whole peppercorns for the visual appeal expected in a robust Salami.
• Use with pork or your in a combination of pork and beef, elk, deer, or your preferred meat.