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Genoa Salami

5 lb Beef chuck, round or shank
3 lb Lean pork butt, cubed
2 lb Pork fat, cubed
5 tb Salt
1 c Brandy, good quality
1 1/2 tb Sugar
2 tb Whole peppercorns
1 tb Ground white pepper
1 ts Coriander seed-finely ground
2 ts Garlic, finely minced
1 ts Cardamom
1/2 ts Ascorbic acid
1 ts Saltpeter
4 Feet large beef casings

Grind the beef, pork, and fat separatelt through the coarse disk. Mix together and chill in freezer a half hour or so. Grind through the fine disk. Mix remaining ingredients in. Cure in the refrigerator for 24 hours. Pack into casings, tying off into 12" links, and hang to dry. Since the salami is a very thick sausage, eight weeks is the minimum time you should allow before sampling. Depending upon your specific drying conditions, twelve weeks is about the optimim drying time.

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