AC Legg OP Salami Meat Seasoning 16.75 Ounces
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AC Legg
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AC Legg OP Salami Meat Seasoning 16.75 Ounces
- 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.
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.
Frequently Asked Questions
How much meat does this seasoning blend cover?
This 16.75 oz package seasons approximately 25 lbs of meat and includes 1 oz of curing salt.
What types of meat can I use this with?
You can use this seasoning with pork alone, or in combination with beef, elk, deer, or your preferred meat.
What kind of casing do I need for this salami?
Stuff the seasoned meat into a fibrous casing of your desired diameter.
Does this include curing salt?
Yes, the package includes 1 oz of curing salt, which is mixed in during preparation.
What's the grind size and mixing process?
Coarse grind meat through a 1-inch plate, mix the seasoning, water, and curing salt for 3-5 minutes until tacky, then fine grind through a 3/16 inch plate before stuffing.
What smoking temperature and time does this require?
Follow the included smokehouse schedule: start at 100°F for 30 minutes (no smoke), then progress through 120°F, 150°F, and 180°F stages with smoke, holding at 180°F until the internal temperature reaches 160°F.
