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 Salt (4.8 oz)
  1 1/4 c  Non-fat dry milk (4.8 oz)
      5 tb Sugar (2 oz)
  1 1/4 ts Nutmeg (0.1 oz)
  1 3/4 ts Ground cardamom (0.1 oz)
      3 tb Black pepper (0.6 oz);
           - cracked
      1 ts Garlic powder (0.1 oz) -OR-
      2 ts Fresh garlic (0.2 oz)
  1 1/4 ts Sodium nitrate or
           - potassium nitrate
           - (0.2 oz)
    1/8 ts Sodium nitrite (0.025 oz)
           - (optional)

  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" plate and then through a 1/4"
  plate. Grind extra lean pork and regular pork trimmings through a
  1/2" plate and then through a 3/16" plate. Place all meat in the
  mixer, add cure and seasoning and mix well. Stuff into No. 6
  fibrous casings and hang overnight in 38°F cooler.

  Remove in the morning and allow to stand at room temperature for 2
  to 3 hours. Place in a 110°F 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 150°F is reached. Shower product with cold
  water until internal temperature of 120 to 130°F is reached. Allow
  to dry at room temperature before placing in cooler.

  Water Cooked Salami:

  When desired color is obtained in the smokehouse, place in a vat
  type water cooker and process until an internal temperature of
  150°F 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.

  Recipe by University of Georgia Cooperative Extension,
  National Center for Home Food Preservation
  https://www.uga.edu/nchfp/

  Recipe FROM: http://www.foodreference.com

  Uncle Dirty Dave's Archives

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