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Yield: 10 Pounds
| 5 | lb | Lean veal cubes |
| 3 | lb | Lean pork, cubed |
| 2 | lb | Pork fat, cubed |
| 5 | tablespoon | Salt |
| 2 | tablespoon | Sugar |
| 1 | tablespoon | Finely ground balck pepper |
| 1 | tablespoon | Finely ground white pepper |
| ½ | teaspoon | Nutmeg |
| 1 | teaspoon | Crushed anise sed |
| ½ | cups | Dry vermouth |
| ½ | cups | Brandy |
| ½ | teaspoon | Ascorbic acid |
| 1 | teaspoon | Saltpeter |
| 4 | | Feet large beef casings |
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Grind the veal, pork, and fat through the coarse disk. Mix the veal and fat and run through the fine disk (easier if very cold). Mix all ingredients and cure in the refrigerator for 24 hours. Prepare casings, stuff and tie off into 6-7" links. Dry 8-12 weeks.
Your Veal Salami is ready. Happy cooking!
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