Salami

PREPARE CASINGS

Cut beef casings into 8-10 inch lengths. Turn them inside out and soak overnight in a bucket of vinegar and water Remove next day and tie one end of the casing tightly shut with a butcher’s string.

PREPARE MEAT STUFFING

Combine ingredients.
Crush 4 cloves of garlic and tie in a bag (cheese cloth).
Pour 1 cup red wine through cheese cloth bag.
Mix thoroughly to distribute seasoning and break ump any meat clumps.
Add ingredients into stuffing machine, rubbing a small amount of meat fat over the nozzle for lubrication.
Prior to stuffing, poke one end of the casing with a fork to release air that would otherwise be trapped inside.
Fill casings with stuff mixture
Remove from machine. tie a string tightly to close casing. Leave enough extra string so salami can be hung to cure.
Poke the new salami several times with a fork.

DRYING SALAMI

Hang in refrigerator or in a cellar (damp, dark and oil) at 37 to 45 degrees F for 6 to 8 weeks.
A fuzzy blue/green mold will grow on the outsides of the salami Don’t panic. That’s natural.
Before serving, scrub salami to remove any mold, then remove out casings, slice and enjoy.

BOILING

Salami can be boiled, rather than cured. To preserve for future meals, stuff the casings, wrap in butcher paper and freeze. To use, thaw salami.
Boil for one hour. Internal temperature should be 160 degrees F.
Remove casings and serve warm.