Salami

### GRINDING - Grind once through 1/2" plate and once through 1/8" plate. ### MIXING - Pour package of seasoning and packet of cure into a food tote. Add the amount of water stated on seasoning label and mix to dissolve the seasoning. Add the meat and mix thoroughly until the meat becomes very sticky. Mixing can be overdone with the mechanical mixer. This mixing extracts proteins from the meat and helps to bind meat, fat, and water together. This will help the meat to hold its moisture and fat during smoking or baking. ### STUFFING - Stuff into natural or collagen casings for smoking and let hang at room temperature for 4-5 hours or refrigerate overnight before smoking or baking. ### SMOKING - Place in smokehouse preheated to 155. - Set the damper open until product is dried off. (Smoke will not penetrate if casing is still sweating or if humidity is too high.) - Close the damper and apply a heavy smoke for 2-3 hours or until desired color is obtained. - Raise the smokehouse temperature to 185-200F until the internal temperature of the meat reaches 155 degrees. ### COOLING - Remove from smokehouse and shower with tap water until an internal temperature of 130 degrees is obtained. Let hang 1 to 2 hours at room temperature before freezing.