Magelli Recipe

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This recipe is courtesy of Aunt Jen (Magelli) Audo as told to Uncle Harry Swanson. Fresh salami can be boiled and eaten immediately or dried for 6-8 week

Ingredients:

100 lbs of meat: pork butts (roasts) ground coarsely – 2 parts meat / 1 part fat

2 ½ lbs salt

¾ lbs pepper (black ground)

1 cup sugar

1 tbl salt peter

1 tbl mace

1 tbl nutmeg

1 tbl cinnamon

1 tbl allspice

4 cloves garlic

1 cup red wine or hot water Beef casings,

1 hank Water Vinegar

Ingredients:

PREPARE CASINGS:
Soak overnight in a bucket of water. Optional – you can add some vinegar Cut the casings into 12 inch lengths Turn the casings inside out Tie one end of the casing tightly shut with a strings, leaving about 1-2 inches of casing at the end and enough length on the string to hang the salami

MIXING AND STUFFING:

Combine ingredients Crush 4 cloves of garlic and tie in bag (cheese cloth) Pour 1 red wine through garlic into mixture Mix thoroughly so that there aren’t pockets of seasoning and the meat is broken up Thread stuffing onto a meat stuffer, rubbing a small amount of fat or mixture to the nozzle of the stuffer to help lubricate the nozzle. Prior to stuffing, poke the end of the casing with a fork (to release any air as the casing is stuffed) Stuff mixture tightly into the casing Tie other end shut Poke the new salami several times with a fork

DRYING:
Hang in cellar (damp, dark and cool) at 37 – 45 degrees F for 6-8 weeks Remove casing before eating

BOILING:
Boil for 1 hour Remove casing before eating