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Kosher Style Salami


10 lbs. lean beef
6 tbsp. salt
4 tbsp. powdered dextrose
2 level tsp. Prague Powder No. 1
2 tbsp. ground black pepper
1 tbsp. paprika
1 tbsp. ground ginger
2 tsp. ground nutmeg
1/2 tsp. garlic powder
6 tbsp. corn syrup solids


Grind all the fat meat through a 3/16” grinder plate and the lean beef through a 1” plate, or, you may dice into 1” pieces. Place all the meat into the mixer, adding all the ingredients. Mix well and place in 38- 40ºF. cooler overnight to allow meat to set up.The next day, regrind through 3/16” plate. Be sure you pack the stuffer very tightly with the meat to eliminate all air pockets. Stuff into fibrous casing, 3 1/2” x 24”. Hang salami on smokehouse sticks and place into smoker.Smoker should be preheated to 130ºF. and salami should be kept in smoker for at least 1 hour with dampers wide open, no smoke. After this period, allow the dampers to remain about 1/4 open and apply heavy smoke, increasing the temperature to 140ºF., and maintain for another hour. Raise the temperature to 160ºF. for 1 hour and then raise to 170ºF., cutting off the smoke. Keep salami in smoker until the internal temperature reaches 152ºF. Remove from smoker and shower with cold tap water until internal temperature is reduced to 110ºF.Allow to hang at room temperature until the salami is dry or until desired bloom is obtained. Keep salami out of drafts while drying. Place in cooler overnight before using.