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Cotto Salami

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    Source: www.emerils.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 tablespoons salt

    2. 1 tablespoon ground black pepper

    3. 1/2 tablespoon course black pepper

    4. 2 large garlic cloves, minced

    5. 1/4 teaspoon nutmeg

    6. 1/4 teaspoon allspice

    7. 1/4 teaspoon ground ginger

    8. 1/2 tablespoon caraway seed

    9. 3 pounds lean beef

    10. 2 pounds lean pork butt

    Instructions Jump to Ingredients ↑

    1. Rough cut meat and add seasonings, then grind meat through 3/16 plate. Stuff into desired size casings, chill 38 to 40 degrees overnight. Next day place salami in preheated smoke house at 135ºF. for 1 hour. Add smoke and raise temperature to 169ºF. for 1 hour, then hold at 145ºF. until internal temperature reaches 155ºF. Shock in ice bath or refrigerate until ready to use.

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