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Title: Cotto Salami (Italian)
Categories: Pork, Beef, Preserving, Sausages
Yield: 10 Pounds

4 lb Lean beef trimmings
3 lb Extra lean pork
3 lb Regular pork trimmings
9 tb (4.8 oz) salt
1 1/4 c (4.8 oz) non-fat dry milk
5 tb (2.0 oz) sugar
1 1/4 ts (0.1 oz) nutmeg
1 3/4 ts (0.1 oz) ground cardamon
3 tb (0.6 oz)cracked black pepper
1 ts (0.1 oz) garlic powder
+=OR=+
2 ts (0.2 oz) fresh garlic
1 1/4 ts (0.2 oz) sodium or potassium
- nitrate
1/8 ts (0.025 oz) sodium nitrite
- (opt)

(Please read notes below about Nitrates and Nitrites)

This is a cooked, mildly flavored Italian salami with a
characteristic flavor. It is made of coarsely chopped pork,
chopped beef and pork trimmings, flavored with garlic and
stuffed into large diameter casings.

Grind the lean beef through a 3/8-inch plate and then
through a 1/4-inch plate. Grind extra lean pork and regular
pork trimmings through a 1/2-inch plate and then through a
3/16-inch plate. Place all meat in the mixer, add cure and
seasoning and mix well. Stuff into No. 6 fibrous casings and
hang overnight in 38ºF cooler.

Remove in the morning and allow to stand at room temperature
for two to three hours. Place in a 110ºF smokehouse and
smoke until the desired color is obtained. The product may
be finished in either of two ways:

Smoked cooked salami -- raise temperature gradually until
desired color is obtained and an internal temperature of
150ºF is reached. Shower product with cold water until
internal temperature of 120ºF to 130ºF is reached. Allow to
dry at room temperature before placing in cooler.

Water-cooked product -- when desired color is obtained in
the smokehouse, place in a vat type water cooker and process
until an internal temperature of 150ºF is achieved.

The smoked cooked product is a higher quality product with
better color and shelf-life due to the drier nature of the
product.

NOTE: The sodium nitrite may be substituted for the sodium
nitrate for more rapid cure color development and
elimination of the overnight time.

CAUTION: Use only the prescribed amounts of sodium nitrite
or nitrate as these are toxic at high levels.

University of Georgia Cooperative Extension, National Center
for Home Food Preservation www.uga.edu/nchfp/

From: http://www.foodreference.com

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