Smoked Salami with Jalapenos and Cheese
from Ernie Cummings

Ingredients for 10 Lbs:

• 5 Lbs. hamburger (beef, venison, elk or whatever else is ground into hamburger)
• 5 Lbs. ground pork
• 8 Tb. Morton Tender Quick Salt
• 2 1/2 Tb. coarse black pepper
• 3 tsp. mustard seeds
• 3 Tb. crushed dried red peppers
• 1 29 oz. can jalapenos (chopped)
• 16 slices imitation cheese, cut up no bigger than 1/4"
• 3 cloves fresh minced garlic
• 1 cup cold water

Mix everything together and put in a covered container and place in the refrigerator overnight. The next day, put the meat in a sausage stuffer (you can stuff the meatn into two different size casings). Use snack size casings: 24-26mm natural casings or Round cracker size casings: 2 1/2" x 20" synthetic fibrous casings. Stuff the casing tight. When finished put the salami in a hot smokehouse. The 24-26mm natural casings are made into 6" long links and tied on each end. Check this size every 1/2 hour until cooked and smoked about 1 to 1 1/2 hours. The 2 1/2" x 20" casings are put in the smokehouse for 5-6 hours depending on how hot your smokehouse is. Most everyone likes the small snack size salami because you make more pieces and it's just enough to hold you over in between meals.

Note from The Sausage Maker:

• In place of Morton Tender Quick Salt, use 2 tsp. Insta Cure No. 1 and 4 Tb. salt.

• We suggest stuffing the casings right after mixing the ingredients to prevent the mixture from setting up from the salt. Then refrigerate the sausage until you are ready to start smoking.

• Do not let the smokehouse rise above 170° F. The sausage is done when its internal temperature reaches 152° F.