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Cotto Salami


  • 2 tablespoons salt
  • 1 tablespoon ground black pepper
  • 1/2 tablespoon course black pepper
  • 2 large garlic cloves, minced
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground ginger
  • 1/2 tablespoon caraway seed
  • 3 pounds lean beef
  • 2 pounds lean pork butt


  • Rough cut meat and add seasonings, then grind meat through 3/16 plate. Stuff into desired size casings, chill 38 to 40 degrees overnight. Next day place salami in preheated smoke house at 135ºF. for 1 hour. Add smoke and raise temperature to 169ºF. for 1 hour, then hold at 145ºF. until internal temperature reaches 155ºF. Shock in ice bath or refrigerate until ready to use.