KOSHER SALAMI CONTINUED
  Over a cool 120 degree smoke for 8 hrs., then
increase the temperature to 150-160 degrees,
and smoke an additional 4 hrs. Then dry in the
frig for an additional 3 weeks.
II
CURED SPANISH CHORIZO
    8lbs. pork butt    5tbls. salt    2tbls grnd. blk. pepper    3tbls.
     cayenne pepper    1 1/2 tbls. crushed red pepper    4 cloves of
     minced garlic    1 1/2 tsp. cumin seed    1 1/2tsp. oregano    2tbl.
     sugar    1 1/2tsp. fennel seed    1/4 cup red wine vinegar    3/4
     cup of brandy    1/2tsp. ascorbic acid    1tsp. Morton Tender
                                              Quick
   Using the coarse disk, grind the meat, then mix in the remaining ingredients. Place the mixture in a large cover-
ed bowl and refrigerate for 24 hours. Stuff into casing and twist into 4" links. Hang in frig to dry for 8 weeks.
III
FR. GREGORI'S GARLIC SAUSAGE
7lbs. pork butt    5tbls. salt    5 cloves minced garlic    1 cup of
brandy    1tbl. white pepper    1tsp. crushed bay leaf    1/2tsp.
grnd. cloves    1/2tsp. mace    1/2tsp. dried basil leaf    1/2tsp.
cinnamon    1/2tsp. oregano    1/2tsp. sage    1/2tsp. thyme
1/4tsp. savory    1/4tsp. cayenne pepper    1tbl. paprika    2tbls.
sugar    1/2tsp. cummin    1/2tsp. ascorbic acid    1tsp. Morton
                                Tender Quick
Click here to continue Fr. Gregori's Garlic Sausage
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