Frisco Brand German Salami Seasoning

Embark on a culinary journey to the heart of Germany with Frisco Brand’s German Salami Seasoning. Our expertly crafted blend brings together the quintessential spices and flavors that are characteristic of traditional German salami. This seasoning mix includes a robust combination of garlic, mustard, coriander, and a subtle hint of smoke, delivering a rich and complex flavor profile. Perfect for the artisanal home charcutier or the enthusiastic beginner, this seasoning will infuse your homemade salami with the authentic, hearty flavors of Germany. Embrace the art of sausage making and delight your palate with Frisco Brand’s German Salami Seasoning.

Ingredients: Sea Salt, Corn Syrup Solids, Dextrose, Spices, Garlic, Smoke, Sodium Erythorbate. Cure: Salt, Sodium Nitrite (6.25%), Dextrose, Propylene Glycol, FD&C Red #40.

Instructions: Instructions: Use 25 pounds of 85% lean beef or a combination of venison and beef or pork to get the 85% lean meat mix. Wisk seasoning and small cure pack in 4 cups distilled water, pour over meat and mix for 5-7 minutes until meat becomes tacky. Refrigerate overnight. Get mix ready for stuffing: add 2-3 cups distilled water and work into meat slowly (Try not to make it too sticky). Now you can add cheese if you like. Stuff meat mix in the casing (make sure it’s nice and firm) place a hog ring on the end. Place in 100 degree pre heated smoker with the upper and lower vent wide open for 1 to 2 hours or until casings are dry to the touch. Close the upper damper to 1/8 open and lower damper to 2/3 open. Start to smoke 11o degrees for 2 hours then 150 for the next 2 hours ensure your smoking the whole time, then up to 170 degrees until and internal temp on 152-155 degrees is reached. remove sausage from the smoker, spray with cold water until cooled below 100 degrees. Dry off, refrigerate 24 hours uncovered. Package after casings are completely dry.