Salami Recipe

Cured Salami

1. 1

   Prepare casings

   Rinse the natural hog casings in several changes of cool non-iodized water, flushing salt out. Soak for at least 30 minutes, then leave in water until ready to use. Keep refrigerated.

2. 2

   Chill meat and equipment

   Cut pork shoulder and fatback into 1-2 inch cubes. Chill meat and fat in the freezer for 20–30 minutes so it's cold but not frozen solid (about 28–34°F / -2–1°C). Also chill the grinder hopper and cutting bowl to keep mix cold.

3. 3

   Grind

   Grind the chilled pork shoulder through a 3/8" (medium) plate once. Grind the chilled fatback through a 1/4" (fine) plate. Keep meat cold between steps to avoid warming.

4. 4

   Mix seasonings and starter

   In a small bowl, dissolve the starter culture in the 1/2 cup dry white wine (or cold water) with the dextrose. Stir in kosher salt, curing salt, granulated sugar, minced garlic, and 3 tablespoons freshly cracked black pepper until evenly distributed.

5. 5

   Combine meat, fat, and seasonings

   Place ground meat and fat into a large chilled bowl or mixer. Add the seasoning-starter mixture. Mix quickly but thoroughly by hand or with a paddle on low speed until the mixture becomes sticky and binds together, about 3–5 minutes. Keep the mix cold; if it warms above 68°F (20°C) stop and chill.

6. 6

   Emulsify (optional for finer texture)

   If a finer, more uniform texture is desired (typical for some salami styles), pass the mixture through a finer plate or pulse in a chilled food processor in small batches until uniform. Keep the mixture chilled at all times.

7. 7

   Portion and stuff

   Fit your sausage stuffer with an appropriate-sized nozzle for 36–38 mm casings. Load the mixture into the stuffer. Twist into 12–14 inch (30–35 cm) links or make continuous logs about 1–1.25 inches (25–30 mm) diameter. Remove air pockets by pricking with a sterile needle and re-tie if necessary. Do not overstuff; maintain even density for proper drying.

8. 8

   Pepper coating

   Roll each assembled salami in the 3/4 cup cracked black pepper so the outside is evenly coated. Press gently so the pepper adheres. The cracked pepper provides the peppered exterior.

9. 9

   Fermentation

   Hang the peppered salami in a warm, humid fermentation chamber at 75–86°F (24–30°C) with 85–95% relative humidity. Ferment until pH reaches 5.0–5.3 (typically 24–72 hours depending on starter and temp). Monitor pH with pH paper or meter. Good fermentation is essential for flavor and safe drying.

10. 10

    Drying and curing

    After fermentation, move salami to a curing/drying chamber set to 55–60°F (13–16°C) and 70–75% relative humidity. Hang for 3–8 weeks until each log has lost 30–40% of its starting weight (weigh initial logs to track). Drying time varies with diameter, humidity, and target dryness. Avoid molds that are black or unpleasant; a white powdery bloom (Penicillium nalgiovense) is acceptable and can be encouraged by lightly misting with a commercial white mold spray if desired.

11. 11

    Finishing

    Once the target weight loss is achieved and texture is firm but not rock-hard, the salami is ready. If you used starter and curing salt correctly, the salami can be stored refrigerated for weeks or vacuum-sealed and refrigerated for months. Slice thin and serve.

12. 12

    Safety notes

    Use the specified curing salt and starter culture and follow fermentation temps to reduce risk of botulism and other pathogens. Maintain cold conditions during grinding and mixing. If you're new to charcuterie, follow a trusted guide and local regulations. Discard any salami with off odors, sticky surfaces, or black/green mold.