This recipe is fairly close to what my father made at his butcher shop which he owned from 1957 to 1990 in the Bloor West Village of Toronto.
Beef (lean) 20% 1200 gr
Pork shoulder 80% 4360 gr
(which should have about 20% fat)
Cure #1 (4 oz per 10 lbs) 14 gr
Salt (2 % of meat weight - 5 110 gr
White pepper (1 tbls per 10 lbs) 1.2 tbls
Nutmeg (1 tbls per 10 lbs) 1.2 tbls
Sodium Erythorbic (23 gr per 100 lbs) 4 gr
MSG (12 gr per 10 lbs) optional 7 gr
Fresh garlic (1 segment blended with 200 ml water) 1 + 200 ml water
The following pictures are a mix of home preparation and cottage finishing but gives you an idea of what to do.
Combine all spices and salt in a bowl except for the garlic/water
Cut beef and pork shoulder into small pieces so they fit into the meat grinder.
Keep as cold as possible by keeping in the fridge or freezer so that it is partially frozen.
Emulsify the all of the beef and part of the pork/fat so that this weight is about 50% of the total. Emulsification is best but finely grinding is also acceptable
You can do this in a food processor but keep the meat less than 40 F (5 C)
Depending on the size of the food processor add half or third to it then blend away.
The mixture will take a few minutes to emulsify and will become very sticky.
Check the temperature of the meat. This one stayed at 32-34 F. It needs to be less than 40F or it won't emulsify.
I have also triple ground the meat using a small cutter (as seen in this picture)
Partially freezing the meat helps
Add the salt and spices to the remaining pork.
Grind coarsely
Add beef/pork pre-ground meat and garlic/water
Hand mix thoroughly for at least 5 minutes
Regrind again if you have an even larger cutter to further combine. It's OK to stop after hand mixing
Meat mixture needs to become very sticky
Use fibre casing
Stuff tightly
Tie ends tightly
5.56 kg meat made 7 salamis
Hang stuffed salamis overnight
Hot smoke for 3-4 hrs
Smoker temperature should be roughly 220 F
Internal meat temperature should be about 160 F. You want chunky fat. If salami is too hot the fat will melt
Air temperature is 226 F
Meat temperature is 137 F
Aim for 160 F meat temperature. Salamis near the burner may be hotter than the one higher up
Place hot salamis in cold water to stop the cooking and reduce shrinkage
These 7 salamis cost $45 so $6.50 each
Vacuum pack and freeze.
These don't need refrigeration since they are cooked and cured but after a couple days of hanging I typically wrap in parchment paper and place in the fridge otherwise they can get too dry.
Slice thinly, casing is not edible
