The Casings and Meat:

Soak fibrous casings in water for 30 minutes prior to using.

Grind the 3 pounds (1362 g) of beef chuck and 2 pounds (908 g) of pork shoulder butt with a 3/16-inch (4.8-mm) plate.

The Seasonings:

Mix the seasoning, water, and powdered milk in a large bowl until the ingredients are perfectly blended. (For a normal salt taste, add the optional 1 teaspoon of salt; for a mild salt taste, omit the salt.)

Add the meat to the seasoning mixture and mix thoroughly. Knead for about 3 minutes.

Stuff the sausage mixture into the fibrous casings. Insert the cable probe of an electronic thermometer in the open end of one of the sausages. Close the casing around the probe with the butcher’s twine.

Refrigerate the salami overnight.

Smoking:

Remove the sausage from the refrigerator, and place it in a smoker that has been heated to 150°F (65°C). Make sure that the damper is fully open while drying the surface.

Maintain this temperature with no smoke until the casing is dry to the touch. (Alternatively, dry the casing in front of an electric fan.)

Raise the temperature to 160°F (71°C), and smoke the sausage for 3 to 6 hours.

After smoking for 3 to 6 hours, raise the temperature of the smoker to 320°F 160°C. for additional 2-3 hours until the internal temperature is 160°F (71°C).

Cooling:

As soon as the cooking is finished, chill the sausage in cold water until the internal temperature drops below 100°F (38°C). Refrigerate overnight before using.

Instructions prepared by Warren R. Anderson, author of Mastering the Craft of Smoking Food.