Kosher Style Salami - BBQ Central

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Old 04-22-2006, 02:10 PM   #1
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Kosher Style Salami

Kosher Style
10 Lbs Lean Beef
2 Tbl Black Pepper
1 Tbl Paprika
1 Tbl Crushed Mustard Seed
1 Tbl Garlic Powder
1 Tbls Onion Powder
4 TBls Powdered Dextrose
1/2 tea Basil& Oregano
5 Tbls Salt
3 Tbls Season Salt
6 Tbls Corn Syrup Solids
2 tea Insta Cure 1
1. Mix spices together and set to side.
2. Mix Salt and Cure with 2 Cups water and add to meat and mix in spices.
3. Pack into Salami Cases that have been soaking in warm water for 90 min.
4. Hang on Dowels for 1 hr. to dry
Smoking wood: Cherry: Hickory
Smoke Cycle 130:140:160:170*
Final meat temp 152*

1. Preheat Smoker to 130 deg. with Damper's Wide Open.
2. Place Salami in Smoker on Wooden Dowels.
3. When Salami is Dry to the Touch (about 1 hr); Slowly increase the temp to 140 degs .
4. Close dampers to 1/4 and introduce the Cherry wood. After 1 hr raise the temp to 160 and continue to smoke for one more hr.
5.Stop smoking and raise the temp to 170.
6. Hold in smoker until the internal temp of the meat is 152 deg.
7. When the desired temp is reached; remove from smoke house and shower with cold water until the internal temp is down to 110 deg.
8. Remove salami from water and let it bloom till the desired color is reached.
9. Allow Salami to dry and place in cooler overnight.
This recipe is from Rytek’s Book

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Old 04-22-2006, 02:20 PM   #2
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Thanks, Looks like a great recipe!
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