Kent Butcher Supply



  • 12.5# Fresh Picnics (rinds removed)
  • 2.5# Pork Back Fat
  • 5# Lean Beef
  • 2# Water
  • 12 oz. Kent Salami Seasoning
  • 1 oz. Kent Super Cure
  • 1# Kent 412 Mix


25# Batch

  1. Grind meat through 3/8″ plate.
  2. Add all other ingredients.
  3. Mix well and regrind throught 1/4″ or 3/16″ plate.
  4. Mix again until product is well bound (tough & sticky).
  5. Stuff firmly into fibrous casings and hang overnight in cooler.
  6. Place in smokehouse and set controls at 160 degrees for first 1/2 hour.
  7. Raise to 180 degrees for the next hour.
  8. Raise to 200 degrees until internal temperature reaches 155 degrees.
  9. Hold at this temperature for 1/2 hour.
  10. Remove from smokehouse and chill in cold water to internal temperature of 110 degrees.
  11. Hang at room temperature to dry.
  12. Place in cooler and chill 12 hours.
  13. Ready for sale.


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.