Jul 17 2026
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Ingredients
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Salami Ingredients
Method
Preparation Directions
- 1
Prepare the Meat
In a large bowl, combine the ground pork shoulder and fatback.
- 2
- 3
Stuff the Casings
Rinse the pork casings in cold water, then soak them in warm water for about 30 minutes. Stuff the mixture into the casings using a sausage stuffer, twisting at intervals to form links.
- 4
Cure the Salami
Hang the salamis in a cool, dark place (ideally around 55°F/13°C with 70% humidity) for 3-4 weeks to cure.
