Salami
Ingredients
- 5 pound medium ground beef chuck
- 1 Tbsp white pepper
- 1 tsp ground coriander
- 1/2 tsp nutmeg
- 1/2 tsp cardamom
- 8 cloves prossed garlic
- 1 Tbsp sugar
- 4 Tbsp salt
- 1 cup white wine
Instructions
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).