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
- Clear Fibrous Protein-Lined Casings 61mm
- Pre-tied Clear Fibrous Salami Casings 76mm
- Pre-tied Clear Fibrous Salami Casings 76mm
Ready to Use
Because the Breakfast 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 Stuff 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.
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.
Margaret Ball (verified owner) –
We have been using this seasoning for years and found it to be better than others we have tried.
Lee (verified owner) –
Nice flavor for sandwiches
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.
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.
Larry Pizon (verified owner) –
My favorite seasoning for making venison salami. Like to add a little more pepper and garlic.
Dan Whitney (verified owner) –
Have not tried it yet
Debra J Schroeder (verified owner) –
Been using this for years. Wouldnât buy anything else
James Kerbs (verified owner) –
This is my go to store all the time. Been shopping with them for years and never disappointed.
KERRY KLEVE (verified owner) –
Great Flavor. Will buy again.
Gerald Novara (verified owner) –
It a lot easier to use the salami seasoning than to make my own.
Danny Havens (verified owner) –
Andrew Widay (verified owner) –
Tastes just like store bought hard salami even though its 80% deer in my mix.
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.
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