Salami with oily surface

[Sherri]

Good to know our procedure sounds fine. I’m not sure how I would put the seasonings through the grinder at the same time. We drop the chunks of meat in one at a time. It is a nice idea though, and I am sure my hands would appreciate it. We start the mixing using metal ice cream spades and then knead my hand.

We stuff using a stand alone LEM 5 lb stuffer. it is great, except for more recently as we have made some salami batches larger than 5 lb. But, the inconvenience of splitting the batch is minimal and I prefer finding storage for the 5 lb unit.

Way back we used my kichenaid as both grinder and stuffer and learned the hard way that for making these dry cured salami that was not the way to go.