Frank's Recipes! Genoa Salami

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Genoa Salami

5 pounds lean beef from chuck
3 pounds lean pork, (certfied) cubed
2 pounds pork fat, cubed
5 tablespoons salt
1 cup brandy (optional)
1 1/2 tablespoon sugar
2 tablespoon whole peppercorns
1 tablespoon white pepper
1 tsp ground coriander
2 tsp garlic, finely minced
1 tsp cardamom
1/2 tsp prague powder number 2 (cure)
4 feet casings

After grinding the meats and herbs and cure together allow to sit in the fridge 24 hours before placing into casings. (Note) If you do not use the alcohol (brandy) you will need prague powder number 1 in addition to number 2. Follow the directions. Allow to hang in a cool clean place (a unheated attic or cellar, that has been cleaned a few days prior, and where rodents or other critters cannot get to it). It needs to cure and dry for about 9-12 weeks depending on how dry the area is that its hanging in.