Genoa Salami Recipe
Make Genoa Salami Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meats
Spices
Casing
Method
Preparation
- 1
Prepare the Meat
Trim the pork shoulder and beef chuck of any excess fat and sinew. Cut the pork shoulder, beef chuck, and pork fatback into small cubes (about 1-inch size) to make grinding easier.
- 2
Grind the Meat
Using a meat grinder, grind the cubed pork shoulder, beef chuck, and pork fatback through a coarse plate. Repeat the grinding process to ensure a fine mixture.
Mixing
- 3
Combine Ingredients
In a large mixing bowl, combine the ground meat with salt, black pepper, garlic powder, coriander seeds, and nutmeg. Mix well to ensure even distribution of spices.
- 4
Add Wine
Pour in the red wine and mix until the meat absorbs the liquid completely, forming a cohesive mixture.
Stuffing
- 5
Prepare Casings
Soak the natural hog casings in water for about 30 minutes. Rinse them thoroughly inside and out to remove any salt.
- 6
Stuff the Mixture
Stuff the meat mixture into the prepared hog casings, being careful not to overstuff. Tie off the ends securely with kitchen twine.
Fermentation and Drying
- 7
Ferment
Place the stuffed salami in a cool, humid environment (ideally around 15°C/59°F) for 24-48 hours to allow fermentation to occur.
- 8
Drying Process
After fermentation, hang the salami in a well-ventilated area with controlled temperature (around 12-15°C/54-59°F) and humidity (around 70-80%) for 3-6 weeks until fully dried.