Kent Butcher Supply

Salami/Summer Sausage


  • 75# 90% Lean Beef (or 80# Venison)
  • 25# 50/50 Beef Trimmings (or 20# Pork)
  • 1 pkg. Any one of the following seasonings
  • 4 oz. Cure
  • 8- 48 oz. Water (Sufficient to work Meat)
  • Heller (N/W) Polish Salami G31533
  • Heller (N/W) Salami Beef Stick G33207
  • Heller (N/W) Summer Sausage G33203


100# Batch

  1. Grind meat through 3/8″ plate.
  2. Mix meat, seasoning and cure for 3-5 minutes, gradually work in the water.
  3. Regrind through 3/16″ plate.
  4. Stuff into Casings. Tie off casings and place into a 38-40 degree cooler for 24 hours.
  5. Place in smokehouse with the drafts wide open. Hold at 130 degrees F for about 30 minutes or until the surface is dry.
  6. Partially close the dampers and raise the temperature to 150 degrees F, applying the smoke at the same time.
  7. After 1 hour, bring temperature to 165 degrees F and hold until the internal temperature of the meat reaches 155 degrees F.
  8. Remove from the smoker and place under shower until you bring down the internal temperature of the meat to approximately 90 – 110 degrees F.
  9. Place in cooler, or drying room (if a drier product is desired).


For Cheese Salami or Summer Sausage add 10-15% high temperature cheese, use Hot Pepper, Cheddar, Mozzarella, or American.

For Jalapeno Salami or Summer Sausage add 1 #10 can of  sliced jalapeno peppers, pour off all but 1/2 of the juice first.

Kent Butchers' Supply Co.

4265 Spartan Industrial Drive SW
Grandville, MI 49418

*Note: While the above formula and/or process is both accurate and feasible to the best of our knowledge, Kent Butchers’ Supply Co. accepts no responsibliity for product failure or lack of acceptance.