Italian Salami

INGREDIENTS:

• 3 lbs. Beef Middle Casings
• 25lbs. lean pork butt, coarsely ground
• 12 oz. canning salt
• 2 1/2 oz. pepper
• 3/4 T. saltpeter (2 teaspons)
• 1 T. cinnamon
• 1 T. nutmeg
• 1 T. mace
• 3/4 t. allspice
• 1 1/2 t. cloves
• 5 or 6 cloves garlic
• 16 oz. burgundy wine

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DIRECTIONS: 
The day before:                       
The evening before you are ready to make the salami do the following:
If you use natural beef casings do the following. Keep the casings only
in the refridgerator, do not have to freeze, but you can. Wash all the salt
off and soak in cold water over night.
Mix the spices into the salami meat very thoroughly.
Next use five or six cloves of garlic and put into food blender. 
When garlic is pulverized. add heated wine and blend again. 
Put wine and garlic into salami meat and mix well again. Put salami 
mixture back into refridgerator and let stand over night.
 
To Make the Salami:

Turn casings inside out put over the faucet and run water out the end. 
Dry with towel before putting on the stuffer. 
If you are using artificial casings, soak them in hot water for about 30
minutes before you start to make the salami, to soften.

Put all of a length of casing on the stuffer tube.  Run some sausage
through the tube and the first part of the casing and then tie the end.
Next start making the salami.  Grind and make about a one foot sausage.
Length of salami is up to you, but about 1 foot size fits into most 
boiling pots. Once you have stuffed the casing to the desired length, 
tie the end near the stuffing tube and then tie another string about 
one inch from this in preparation for the next sausage.  Make sure 
that you leave at least 1 to 1 1/2" of casing after your tie.  If you use 
less, when the salami dries, it will pull out the string and expose the 
salami meat on the end.
Cut in between the two ties.  If they open up, just retie it.  If you get an
air bubble in the sauage casing while you are making the salami, just 
prick them with a pin.  Then put finished sausage on a towel and cover 
them. Leave out overnight, perhaps turning once or twice.  
Wrap in saran wrap and aluminum foil.  Freeze or refrigerate any that you
do not want to ship. Ship them before they are frozen. 
You can also dry the salami, by hanging them. The best way to hang is 
from both ends so that the salami is horizontal, to prevent the wine and 
spices from going to the bottom of the salami. Dry them until they begin
to crinkle in a little.  Then take them down and put them in the 
refrigerator.
When ready to use, prick the salami with a fork, then boil for about 1 hour. 
Serve hot or cold. 
These are easy to make and so delicious.  Enjoy.

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