Salami Seasoning 2lbs

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$17.75

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In stock

SKU: 12-1020 Categories: , ,

Description

Salami Seasoning 2lbs that’s meant to complement the salami and not overtake it with unnecessary spices or uneven proportions. For added flavor, whole peppercorns or extra garlic can be added.

Its made with Salt, Dextrose, Pepper, Nutmeg, Garlic and Other Spices.

The seasoning is mixed without the chemical use of silicone dioxide, an anticaking agent. If the seasoning cakes up, it is not spoiled. Simply shake the container or crush with your hand to loosen.

Recommend Casings

Ready to Use
Because the sausage seasoning comes pre-blended, it saves you time and effort of mixing the ingredients themselves. No additional salt needed. Store in cool dry space.

  • Net weight:  32 oz. (2 lbs.)
  • Yield: approx. 50 lbs.*
  • Uses Insta-Cure No. 1 (sold separately)

10 lbs. Recipe

  • 7 lbs. Venison & 3 lbs. Fatty Pork Butt or 10 lbs. Boneless Pork Butts
  • 1 Pint Ice Water
  • 6 oz. Salami Seasoning
  • 10 oz. Soy Protein Concentrate (2 cups – do not pack into cup)
  • 1/2 oz. lnstacure #1 (2 level tsp)

    Grind meat through a 3/8″ grinder plate. Combine seasoning, soy protein concentrate, and lnstacure # 1 with water and mix thoroughly into meat until evenly distributed. Salami may be Stuffed into a Clear Fibrous Protein-Lined Casings 61mm or Clear Fibrous Salami Casings 76mm.

    Place salami in a preheated smokehouse at 130 °F with dampers wide open. Hold this temperature until casings are dry. Partially close the dampers and gradually raise the temperature to 150 °F, applying smoke at the same time. After one hour, gradually raise temperature to 160 °F. and hold until the internal temperature reaches 152 °F.

    Remove from smokehouse, shower with cold water, reducing the internal temperature to about 110 °F. Allow the sausage to hang at room temperature for about 20 minutes or until the desired bloom (color) is obtained. Place in refrigerator overnight.

    Allergens: Soybean oil used as a mixing aid.

    *Casing capacity depends on meat/fill density, size/lengths of links or loops and how tightly casings being filled. 

    Additional information

    Weight 2 lbs

    16 reviews for Salami Seasoning 2lbs

    1. Larry Shober (verified owner)

      We used to mix our own with ingredients purchased from The Sausage Maker. Now we buy the the mix that’s ready to use. Everybody loves the results. It makes a really good venison salami.

    2. Margaret Ball (verified owner)

      We have been using this seasoning for years and found it to be better than others we have tried.

    3. Lee (verified owner)

      Nice flavor for sandwiches

    4. FRANCISCO C GARZA (verified owner)

      I’ve used this product to make dried snack sticks with very good results. The taste is excellent and is always satisfying.

    5. Ronald Brandt (verified owner)

      This is a nice mild salami seasoning. I use 30 to 40 percent deer to the pork ratio. Add approx 1 to 2 oz of water per lb. Makes a nice soft salami thats hard to beat.

    6. Larry Pizon (verified owner)

      My favorite seasoning for making venison salami. Like to add a little more pepper and garlic.

    7. Dan Whitney (verified owner)

      Have not tried it yet

    8. Debra J Schroeder (verified owner)

      Been using this for years. Wouldn’t buy anything else

    9. James Kerbs (verified owner)

      This is my go to store all the time. Been shopping with them for years and never disappointed.

    10. KERRY KLEVE (verified owner)

      Great Flavor. Will buy again.

    11. Gerald Novara (verified owner)

      It a lot easier to use the salami seasoning than to make my own.

    12. Danny Havens (verified owner)

    13. Andrew Widay (verified owner)

      Tastes just like store bought hard salami even though its 80% deer in my mix.

    14. Dick Mowbray (verified owner)

      I was in a hurry to make some Salami, found out I was out of Seasoning. I called and received my order in 3 days. Perfect timing. Thanks Sausage Maker.

    15. Darrin Schweitzer (verified owner)

      Great product. Easy to order. The quickness of the order could be better. Order on a Sunday. Put priority mail on it hope in to get it by the end of the week. It didn’t get shipped till Wednesday

    16. Dick Mowbray

      I’ve been using your Cooked Salami (witch you discontinued) for 20 years. The new Salami Seasoning just is not the same. Please get in touch with me if you ever go back to the old Cooked Salami. I use Boston butts, beef chuck roast and pork fat along with 5 other ingredients. “OUTSTANDING “ if I use cooked salami. The new Salami Seasoning changes the flavor ( not as good and it changes the recipe and flavor). I’d pay a premium price for the old Cooked Salami Seasoning, if you could some. Thank you.

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    Questions and answers of the customers

      Can I use Beef instead of pork
    1. 0 votes
      Q Can I use Beef instead of pork answer now
      A

      Yes, you can use beef, though the fat texture is not ideal for salami

    2. do I need to add fermento to the dry salamj seasoming
    3. 0 votes
      Q do I need to add fermento to the dry salamj seasoming answer now
      A

      No, you do not. You can naturally ferment your salami, or you can choose to use a bacterial starter culture also.

    4. How long can you store these spices before going bad?
    5. 0 votes
      Q How long can you store these spices before going bad? answer now
      A

      Our seasonings don't go bad necessarily... they will just lose their potency.

    6. is this the same product I purchased from your company back in 2021, item #12-1041 Dry Cured Hard Salami Seasoning?
    7. 0 votes
      Q is this the same product I purchased from your company back in 2021, item #12-1041 Dry Cured Hard...... Read more answer now
      A

      Its the only salami seasoning we've ever sold

      A The instructions call for using #1 cure and cooking to 160 degrees F. the "Dry Cured Salami Seasoning" #12-1041 had instructions for the use of Insta Cure #2 and hanging to age/dry the sausage naturally. I suppose one could use the new seasoning and add #2 cure following old directions.
    8. How much salt is in this mix. Or a picture of the ingredients list would be great.
    9. 0 votes
      Q How much salt is in this mix. Or a picture of the ingredients list would be great. answer now
      A

      Sodium content for salami is 2%

    10. Is this mix appropriate to use for fermenting and then dry cure in a curing chamber or is this basically to be when making fresh sausage?
    11. 0 votes
      Q Is this mix appropriate to use for fermenting and then dry cure in a curing chamber or is this ba...... Read more answer now
      A

      Our Salami Seasoning is perfect for fermenting and drying in a chamber. Instructions for doing so are on the container.