Salami Recipe

Time3h

Serves10

Make Salami Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare the Meat
Start by selecting high-quality pork or beef for your salami. Trim any excess fat and cut it into small cubes.
2
Mix the Spices
In a large mixing bowl, combine the black pepper, garlic powder, paprika, and curing salt. If using, you can also add fennel seeds for extra flavor.
3
Combine Meat and Spices
Add the cubed meat to the spice mixture. If using, pour in the red wine and olive oil. Mix thoroughly until the meat is evenly coated with the spices.

4
Stuff the Casings
Using a sausage stuffer, fill the casings with the meat mixture. Be sure to pack the mixture tightly to avoid air pockets.
5
Tie Off the Ends
After filling the casings, tie off the ends securely with kitchen twine. Prick a few holes in the salami to release any trapped air.
6
Ferment the Salami
Hang the salami in a cool, humid environment (ideally around 15-20°C) for fermentation. This can take 24-48 hours depending on the temperature and humidity.

7
Drying Process
After fermentation, move the salami to a drying area with low humidity. Allow it to dry for about 3-6 weeks, checking periodically for texture and flavor.
8
Store the Salami
Once the salami has reached the desired dryness, it can be stored in a cool, dark place or sliced and vacuum sealed for longer shelf life.