Salami Recipe
Make Salami Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Optional Ingredients for Serving
Method
Preparation
- 1
Prepare the Meat Mixture
In a large mixing bowl, combine the ground salami, pork fat, black pepper, garlic powder, paprika, and curing salt. Mix thoroughly until the ingredients are well combined.
- 2
Add Liquid Ingredients
Pour in the red wine to the meat mixture. Mix until the wine is evenly distributed throughout the meat.
Stuffing and Fermentation
- 3
Stuff the Casings
Using a sausage stuffer, fill the casings with the meat mixture. Ensure there are no air pockets by packing the meat tightly.
- 4
Tie off the Ends
Once filled, tie off the ends of the casings securely to prevent any mixture from leaking out.
- 5
Ferment the Salami
Hang the sausages in a cool, humid place (ideally around 65°F/18°C and 75% humidity) for 24-48 hours to ferment.
Drying and Aging
- 6
Dry the Salami
After fermentation, move the salami to a drier space with lower humidity (around 50-60% humidity) and a temperature of about 55°F/13°C. Allow to dry for 3-6 weeks.
- 7
Check for Doneness
The salami is ready when it has lost about 30% of its original weight and has a firm texture.
Serving Suggestions
- 8
Slice and Serve
Once dried, slice the salami thinly and serve it with cheese, crusty bread, and pickles for a delightful appetizer or snack.
