Salami Recipe

Chill and prepare equipment

Place grinder plates, mixing bowl, and blade in the freezer for 20–30 minutes so meat stays cold during processing. Soak natural hog casings in warm water for 30 minutes, then flush inside with water to remove salt and debris; keep in cool water until ready to stuff.

Cut and chill meat

Cut pork shoulder and pork back fat into 1" cubes, return to refrigerator or freezer for 20–30 minutes until very cold but not frozen. Keep ice nearby to add during mixing if needed.

Set up grinder

Install a coarse grinding plate (6–8 mm). Keep the meat and fat as cold as possible to ensure good texture. Have a bowl of ice water to return bowls to cold between batches.

Grind the chilled pork shoulder through the coarse plate into a chilled bowl. Grind the chilled back fat once through the plate and combine with the ground meat. If you prefer a finer texture, you may regrind the meat through a finer plate.

In a small bowl, mix kosher salt, insta‑cure no. 2, black pepper, crushed garlic, crushed fennel seed, and dehydrated starter culture until evenly combined. Sprinkle the dry cure mixture evenly over the ground meat and fat.

Add the dry cure to the ground meat, pour in the dry red wine (or cold water) and add ice to keep the mix below 50°F (10°C). Using a sturdy spoon or your hands (wear food‑safe gloves), mix until the mixture becomes tacky and binds together, about 3–5 minutes. This action develops myosin and helps the salami hold shape.

Fit your sausage stuffer with a medium stuffing tube. Thread a length of prepared hog casing onto the tube, leaving a 6" overhang. Tie a knot at the far end of the casing.

Stuff the seasoned meat mixture firmly into the casing, avoiding large air pockets. Compress the meat as you go so the salami is dense but not overstuffed. Aim for a diameter of about 1.5–2" (3.5–5 cm).

Once filled, twist or tie the salami into 12–14" links (or leave as one long log). Prick any visible air pockets with a sanitized needle to release trapped air. If using whole peppercorns as a finish, press them gently onto the surface now.

Weigh each log and record weight for later monitoring of weight loss during drying.

Hang the salami in a warm, humid environment for fermentation: 20–24°C (68–75°F) with 85–90% relative humidity for 24–72 hours. This allows the starter culture to lower pH. Check for a tangy smell and glossy surface; a drop in pH to around 5.0–5.3 is typical (pH meter recommended).

After fermentation, move the salami to a curing/drying chamber set to 12–15°C (54–59°F) and 70–80% relative humidity. Hang sausages with good air circulation and avoid direct drafts. Dry until the salami has lost 30% of its initial weight (typically 3–6 weeks depending on diameter and conditions).

Check salami periodically for even drying, mold development, or off odors. White powdery surface mold (Penicillium nalgiovense) is normal and can be brushed lightly with a damp cloth. If undesirable green or black molds appear, wipe with a cloth dipped in a 1:10 solution of white wine vinegar to water.

When the salami has reached 30% weight loss and is firm to the touch, remove from the chamber. Some small salamis may be ready earlier; always check texture and taste. For safety, ensure the correct cure and fermentation were used.

Wrap in parchment and store in the refrigerator for up to several weeks, or vacuum pack and freeze for longer storage. Slice thinly to serve at room temperature for best flavor.