4 lbs ground meat, minimum 25% fat
1/4 cup curing salt (We use Morton Tender Quick)
2 tbsp liquid smoke - Wright's brand or similar, not one with tomato or other ingredients
1 1/2 tsp garlic powder
1 1/2 tsp black pepper
Mix completely. Cover and chill 24 hours before forming into salami. Bake at 225˚ for 4 hours.
I like things less salty and more spicy, so I came up with these changes.
Reduce curing salt to 3 Tbsp
Double the garlic to 1 Tbsp
Double the black pepper to 1 Tbsp, using freshly crushed peppercorns
Add 1 tsp chipotle powder
Add 1 Tbsp chili powder or crushed dried poblano peppers
I prefer to cook in my smoker instead of an oven when possible.
Hi mountain original salami. Everyone I give some to loves it. The only thing I tweak on it is instead of the 18# it shows the recipe, I mix all the seasoning with 20# of meat (9# fatty pork trim, 9# wild game, and 2# beef fat). You'll need 2 or 3 extra casings for 20#. Then just follow their directions. Excellent!