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Wiberg

Cooked Salami S/B/C (GF)

Cooked Salami S/B/C (GF)

$10.95 CAD
$10.95 CAD
Sale Sold out
Unit: 720 grams - intended for 25lbs of raw meat emulsion. 
  1. Mix Meat & Seasoning:
    Combine entire seasoning packet with 25 lbs (11.34 kg) of cold ground meat and fat in a large bowl or mixer.
  2. Add Cure:
    Add included FS Cure at 40 g per 25 lbs, or 8 g per 5 lbs. (Cure is packed separately for accurate portioning.)
  3. Add Water:
    Gradually add about 1 liter (4 cups) of cold water per 25 lbs. Mix thoroughly.
  4. Mix Until Tacky:
    Continue mixing until the mixture is smooth and tacky—this ensures proper binding.
  5. Stuff:
    Fill casings firmly, avoiding air pockets.
  6. Chill Before Smoking/Cooking:
    Refrigerate sausages for several hours or overnight to let flavors develop.

Instructions: Combine seasoning with approximately 1L of cold water - pour over meat & mix well, slowly adding more water if/as required. Once desired consistency is reached, stuff into your casing of choice.

Ingredients: Salt, Sugars (corn syrup solids, sugar, dextrose), Modified corn starch, Spices (mustard), Ascorbic acid, Garlic, Sodium Nitrite, Spice extracts, Sodium bicarbonate (mfg aid), Propylene glycol (mfg aid)

Allergens: Mustard

*though not necessarily in this product - milk & derivatives, mustard, eggs, soy, sulphites & wheat may be in products manufactured on the same line / in the same facility*

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