Genoa salami

10 pounds

Ingredients

Quantity Ingredient
5 pounds Beef chuck, round or shank
3 pounds Lean pork butt, cubed
2 pounds Pork fat, cubed
5 tablespoons Salt
1 cup Brandy, good quality
1½ tablespoon Sugar
2 tablespoons Whole peppercorns
1 tablespoon Ground white pepper
1 teaspoon Coriander seed-finely ground
2 teaspoons Garlic, finely minced
1 teaspoon Cardamom
½ teaspoon Ascorbic acid
1 teaspoon Saltpeter
4 Feet large beef casings

Directions

Grind the beef, pork, and fat separatelt through the coarse disk. Mix together and chill in freezer a half hour or so. Grind through the fine disk. Mix remaining ingredients in. Cure in the refrigerator for 24 hours. Pack into casings, tying off into 12" links, and hang to dry. Since the salami is a very thick sausage, eight weeks is the minimum time you should allow before sampling. Depending upon your specific drying conditions, twelve weeks is about the optimim drying time.

Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94

Submitted By CAROLYN SHAW On 12-03-94

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