Kosher Salami

Kosher Salami

beef chuck750 g1.65 lb.
brisket fat250 g0.55 lb.

Ingredients per 1000g (1 kg) of meat

salt28 g5 tsp.
Cure #22.5 g½ tsp.
white pepper4.0 g2 tsp.
dextrose (glucose), 0.2%2.0 g½ tsp.
paprika2.0 g1 tsp.
Manischewitz sweet wine15 ml1 Tbsp.
T-SPX culture0.12 guse scale


  1. Grind meats through 3/16” plate (5 mm).
  2. Mix all ingredients with ground meat.
  3. Stuff firmly into beef middles or 3” protein lined fibrous casings.
  4. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  5. Cold smoke for 4 days (< 22º C, 72º F). You can smoke during last day of fermentation.
  6. Dry at 16-12º C (60-54º F), 85-80% humidity for 2-3 months.
  7. Store sausages at 10-15º C (50-59º F), 75% humidity.

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