Cut the meat and fat into 1-inch squares or grind through a coarse (1/2 to 1-inch) plate. Season by sprinkling the ingredients over the meat and hand mix. Grind through a 1/8-inch plate. Mix 6 minutes and stuff into natural or artificial casings 2 to 3 inches in diameter. Place in a smokehouse and heat at 185 degrees Fahrenheit until the internal sausage temperature reaches 152 degrees Fahrenheit. Move to a cold water bath until the internal temperature reaches 100 degrees Fahrenheit. Rinse briefly with hot water to remove grease and hang sausage at room temperature for about 1 hour before refrigeration. The salami should be cooled overnight in a refrigerator before cutting. Salami can be roasted in casings in a 185 degrees Fahrenheit oven if a smokehouse is not available. Four to eight ounces of liquid smoke per 100 lb. of product can be added for flavor. Follow the above chilling procedures. Another alternative is to roast salami without casings. The above ingredients must be mixed and left in a refrigerator to chill overnight. The next morning, hand mix the ingredients again and form rolls 2 to 3 inches in diameter and 10 inches long. Liquid smoke can be diluted 1 part to 5 parts water and sprinkled over the roasts if desired. Then place the rolls on a broiler rack with 1/2- inch water in the pan underneath and bake in a 160 degrees Fahrenheit oven for 2 hours, then 185 degrees Fahrenheit until internal temperature reaches 152 degrees Fahrenheit. Cool in cold water until internal temperature reaches 100 degrees Fahrenheit and then refrigerate overnight before slicing. MSU Extension
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