Subj : 8/7 World Salami Day - 3
To   : All
From : Dave Drum
Date : Sat Sep 06 2025 05:03:51

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cotto Salami (Italian)
 Categories: Pork, Beef, Preserving, Sausages
      Yield: 10 Pounds
 
      4 lb Lean beef trimmings
      3 lb Extra lean pork
      3 lb Regular pork trimmings
      9 tb (4.8 oz) salt
  1 1/4 c  (4.8 oz) non-fat dry milk
      5 tb (2.0 oz) sugar
  1 1/4 ts (0.1 oz) nutmeg
  1 3/4 ts (0.1 oz) ground cardamon
      3 tb (0.6 oz)cracked black pepper
      1 ts (0.1 oz) garlic powder
           +=OR=+
      2 ts (0.2 oz) fresh garlic
  1 1/4 ts (0.2 oz) sodium or potassium
           - nitrate
    1/8 ts (0.025 oz) sodium nitrite
           - (opt)
 
  (Please read notes below about Nitrates and Nitrites)
  
  This is a cooked, mildly flavored Italian salami with a
  characteristic flavor. It is made of coarsely chopped pork,
  chopped beef and pork trimmings, flavored with garlic and
  stuffed into large diameter casings.
  
  Grind the lean beef through a 3/8-inch plate and then
  through a 1/4-inch plate. Grind extra lean pork and regular
  pork trimmings through a 1/2-inch plate and then through a
  3/16-inch plate. Place all meat in the mixer, add cure and
  seasoning and mix well. Stuff into No. 6 fibrous casings and
  hang overnight in 38ºF cooler.
  
  Remove in the morning and allow to stand at room temperature
  for two to three hours. Place in a 110ºF smokehouse and
  smoke until the desired color is obtained. The product may
  be finished in either of two ways:
  
  Smoked cooked salami -- raise temperature gradually until
  desired color is obtained and an internal temperature of
  150ºF is reached. Shower product with cold water until
  internal temperature of 120ºF to 130ºF is reached. Allow to
  dry at room temperature before placing in cooler.
  
  Water-cooked product -- when desired color is obtained in
  the smokehouse, place in a vat type water cooker and process
  until an internal temperature of 150ºF is achieved.
  
  The smoked cooked product is a higher quality product with
  better color and shelf-life due to the drier nature of the
  product.
  
  NOTE: The sodium nitrite may be substituted for the sodium
  nitrate for more rapid cure color development and
  elimination of the overnight time.
  
  CAUTION: Use only the prescribed amounts of sodium nitrite
  or nitrate as these are toxic at high levels.
  
  University of Georgia Cooperative Extension, National Center
  for Home Food Preservation www.uga.edu/nchfp/
  
  From: http://www.foodreference.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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