Created by QueenBea on August 27, 2013
Step 1: Mix all the ingredients together well in a large bowl; cover with plastic wrap and refrigerate overnight. (I knead this for about 5 minutes)
Step 2: Pack the mixture into casings and make sure both ends are secured tightly using butcher’s twine.
Step 3: Insert the meat thermometer at either end and smoke between 250 and 275 degrees for approximately 1 1/2 hours or until meat thermometer reads 160 degrees Fahrenheit. Turn smoker off and leave the salami inside the smoker for another 15 minutes.
Step 4: Remove from smoker and allow cooling completely before slicing into to the salami.
Step 5: Use in sandwiches or on a meat platter with cheese and crackers.