Salami Recipe
Make Salami Recipe in just 48h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Curing and seasoning
Casings and finishing
Method
Curing and seasoning
- 1
Prepare meat and fat
Trim any silver skin from the pork shoulder and remove connective tissue. Chill meat and fat until firm but not frozen (about 2–4 hours). Cut into 1-inch cubes if using a grinder, or leave coarsely chopped if making hand-cut salami.
- 2
- 3
Add seasonings and starter
Mix in the black pepper, minced garlic, toasted fennel seeds, paprika (if using), and starter culture (if using). Add the chilled white wine. Mix thoroughly by hand or with a paddle until the mixture becomes sticky and binds together—about 3–5 minutes. This indicates good protein extraction necessary for a cohesive salami.
- 4
Rest for cure distribution
Transfer the seasoned meat to a covered container and refrigerate for 24–48 hours to allow the cure and seasonings to penetrate. If using starter culture, follow package instructions for fermentation temperature and time preparations.
Stuffing and tying
- 5
Prepare casings
Soak natural casings in warm water for at least 30 minutes. Rinse inside and out under running water to remove excess salt. Keep casings in a bowl of cool water until ready to use.
- 6
Grind or mix meat
If not already ground, pass the chilled meat and fat through a coarse (8–10 mm) grinder plate once for a traditional coarsely textured salami. For a finer texture, grind again through a finer plate. After grinding, briefly mix to ensure even distribution of fat and seasoning (do not overwork).
- 7
Stuff into casings
Load the meat mixture into a sausage stuffer or use a funnel. Fill the prepared casings, taking care to avoid large air pockets. Press out air by rolling the filled salami on a table or use a needle to prick obvious bubbles. Twist or tie at desired lengths and tie off ends with butcher twine.
- 8
Optional fermentation
If using a starter culture, ferment the stuffed salamis in a warm, humid environment at 20–26°C (68–79°F) for 24–72 hours until the desired pH drop (to around 5.0–5.3) is reached. This step develops flavor and helps preservation. If not fermenting, proceed directly to drying (note: skipping starter culture increases food-safety risk for long dry-curing).
Drying and aging
- 9
Hang for drying
Hang salamis in a curing chamber or a cool, well-ventilated area with 12–80% relative humidity and a temperature around 12–15°C (54–59°F) for slow, safe drying. Maintain good air circulation and monitor humidity closely; too dry too fast will case-harden the outside.
- 10
Dry until weight loss target
Dry salamis until they lose 30% of their initial weight for a traditional Italian-style salami (some styles aim for 35–40%). This typically takes 3–8 weeks depending on diameter and conditions. Weigh the salamis periodically to track progress.
- 11
Finish and store
When target weight loss is reached and salamis are firm and aromatic, remove from the curing chamber. Brush off any harmless surface mold with a vinegar-water solution if desired. Wrap in butcher paper or parchment and store refrigerated or in a cool, dry cellar. Slice thinly to serve.