Italian Dry Salami Recipe

Chill and prep

Place the pork shoulder and pork fat in the coldest part of your refrigerator or briefly in the freezer until the meat is firm but not frozen (about 20–30 minutes). Chill grinder plates and bowl as well. Open and soak natural hog casings in warm water for at least 30 minutes; rinse inside and out and flush with water or white wine.

If using starter culture and mold culture, hydrate per manufacturer's instructions in the small amount of wine or water. Keep cold.

Using a coarse grinding plate (about 8–10 mm), grind the chilled pork shoulder once, then the chilled pork back fat separately. Keep meat cold between steps to prevent warming.

Combine the ground meat and fat in a mixing bowl. Sprinkle the kosher salt and curing salt evenly over the meat and mix briefly to distribute. Add all dry seasonings (paprika, black pepper, toasted fennel, oregano, red pepper flakes, garlic, onion) and toss to incorporate.

Add the hydrated starter culture (if using) and the cold red wine. Mix thoroughly by hand or with a stand mixer and paddle on low speed for 2–4 minutes until the mixture becomes tacky and binds together. Keep the mixture cold (below 60°F / 15°C) during mixing. If you have mold culture, you will apply it later to the outside of finished sausages.

Fit your sausage stuffer with an appropriate-sized horn for 1.5–2 inch diameter salami. Slide a prepared section of hog casing onto the horn, leaving a 4–6 inch tail. Tie a knot at the end of the casing or fold and twist to close.

Stuff the seasoned meat mixture into the casing with moderate pressure, avoiding large air pockets. After filling, twist the log into desired lengths (about 10–14 inches) and tie off each link with butcher twine, leaving small air pockets to be pressed out.

Prick any visible large air bubbles with a sterile needle or sausage pricker and gently press to distribute meat evenly.

Hang the stuffed salami in a controlled fermentation chamber or warm, humid area at 75–86°F (24–30°C) with 85–90% relative humidity for 24–72 hours. If using starter culture, target 48 hours or until pH drops to ~5.0–5.3. Monitor temperature, humidity, and pH where possible.

This step develops beneficial acidity and flavor. Do not allow surface to dry excessively; condensation on chamber walls is normal.

After fermentation, move the salami to an aging/drying chamber set to 55–60°F (13–15°C) with 70–75% relative humidity. For a typical 1.5–2 inch diameter salami, allow drying until the product loses 30% of its initial weight (commonly 3–6 weeks depending on thickness and conditions).

Check sausages periodically for even drying. If protective mold culture was used, lightly mist or apply the mold solution to the surface after fermentation to encourage an even white bloom. If undesired dark spot formation or stickiness occurs, increase air circulation slightly.

When sausages have lost ~30% weight and feel firm, chill overnight in the refrigerator to stabilize before slicing.

Trim twine and slice thinly across the grain to serve. Store finished salami wrapped in breathable paper in the refrigerator for up to several weeks, or vacuum-sealed for longer storage. Unused, uncut salami continues to age slowly in cool, humid conditions.

Safety note: This recipe uses curing salt and a recommended starter culture for safe fermentation. Follow all supplier instructions for handling curing salts and cultures. If you cannot maintain reliable fermentation and drying conditions, consider seeking guidance from an experienced charcutier or using commercial facilities.