Frisco Brand Summer Salami Seasoning

Celebrate the rich, savory flavors of traditional European salami with Frisco Brand’s Summer Salami Seasoning. This expertly crafted blend combines classic salami spices with a touch of garlic and pepper, offering a perfect balance of flavor for your homemade summer salami. Ideal for charcuterie enthusiasts, this seasoning mix will infuse your salami with a complex, yet subtle, flavor profile reminiscent of old-world delicatessens. Whether you’re curing, smoking, or air-drying, Frisco Brand’s Summer Salami Seasoning is the key ingredient in creating authentic, delicious summer salami that can be enjoyed in sandwiches, on charcuterie boards, or as a standalone snack.

Ingredients: Seas: Nonfat Dry Milk, Salt, Spices, Sugar, Garlic Powder, Sodium Erythorbate, Monosodium Glutamate. Cure: Salt, Sodium Nitrite (6.25%) Dextrose <2% Propylene Glycol, <.001% FD&C Red #40

Instructions: Use 25 pounds of 85% lean Beef or a combination of 1/2 Venison and Beef or 1/2 Pork to get the 85% lean meat mix. Open cure pack located in seasoning bag and mix in with seasoning. Pour 2-3 cups distilled water in meat and blend in seasoning until the meat mixture and seasoning are mixed and becomes tacky. Refrigerate overnight. Get mix ready for stuffing: add 1 oz. of distilled water per 1 pound of meat and work into meat slowly (try not to get 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 2/3 open. Start to smoke 110 degrees for 3 hours check wood supply and increase temp to 130 degrees for 2 hours then 150 for the next 2 hours ensure your smoking the whole time, then up to 170 degrees until an internal temp of 152-155 degrees is reached. Remove sausage from smoker, spray with cold water until cooled below 100 degrees. Let fully cooked sausages sit in room temperature for a few hours. Then refrigerate 24 hours uncovered. Package after casings are completely dry.