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6 tbsp. salt
2 tbsp. gelatin
2 level tsp. Prague Powder No. 1
2 cups non-fat dry milk
8 tbsp. corn syrup solids
2 large cloves fresh garlic
1 tbsp. ground black pepper
1 tbsp. ground mace
1 tbsp. coriander
1/2 tsp. cinnamon
1/2 cup good Italian wine
1 pint ice water
9 1/2 lbs. lean pork butts


Grind all the meat through a 1/2” grinder plate.With the exception of the garlic and pepper, all the spices are boiled in the wine for 15-20 minutes. Place meat in the mixer and add the wine and spices after they have cooled. Dissolve all the gelatin and cure in the water adding it to the meat with the rest of the ingredients. Mix very well until all the ingredients are evenly distributed. Grind all the meat through a 1/8” plate and stuff into pans not over 6” deep; place overnight in 38-40 degrees F. cooler. Stuff into beef bladders or a large cellulose casing.

Place into a smoker preheated to 120 degrees F., gradually increasing the temperature to 170 degrees F. in an 8-hour period. Keep at this temperature until the internal temperature reaches 155 degrees F. If necessary, you may rinse with very hot water to remove the grease before placing under a cool shower. Reduce internal temperature to around 120-125 degrees F. before placing overnight into 40-45 degree F. cooler.