Salami
Master the art of charcuterie with this homemade salami recipe, a flavorful blend of ground pork and beef expertly seasoned with bold spices like black pepper, paprika, fennel seeds, and a hint of chili flakes. Designed for both culinary enthusiasts and aspiring artisans, this recipe takes you step-by-step through the traditional curing process, ensuring the perfect balance of taste and texture in every slice. Natural hog casings are used to encase the meat, while curing salts and an optional starter culture create that signature tangy, savory flavor as the salami air-dries over 4-6 weeks. Perfect for adding to a charcuterie board, crafting gourmet sandwiches, or simply enjoying with a fine wine, this salami promises an authentic deli-style experience right from your own kitchen. Keywords: homemade salami recipe, cured meats, charcuterie, traditional salami, DIY sausage-making, artisan meats.
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Recipe Information
Ingredients
- 500 grams Ground pork
- 500 grams Ground beef
- 20 grams Kosher salt
- 2.5 grams Curing salt (Prague Powder #2)
- 5 grams Dextrose or granulated sugar
- 10 grams Crushed black pepper
- 5 grams Crushed fennel seeds
- 4 cloves Crushed garlic
- 5 grams Paprika
- 5 grams Red chili flakes
- 0.25 teaspoons Starter culture (optional)
- 30 milliliters Distilled water
- 2 pieces (soaked and rinsed) Natural hog casings
Instructions
In a large mixing bowl, combine the ground pork, ground beef, kosher salt, and curing salt. Mix until evenly distributed.
Add the dextrose (or sugar), crushed black pepper, crushed fennel seeds, crushed garlic, paprika, and red chili flakes to the mixture. Mix thoroughly to ensure the spices are fully incorporated.
If using a starter culture, dissolve it in the distilled water and mix into the meat mixture.
Place the seasoned meat mixture into a meat grinder or sausage stuffer, and stuff it into the soaked hog casings, ensuring no air pockets form. Twist or tie the ends to create individual salami links, or leave as one whole sausage.
Prick the surface of the salami with a sterilized needle or sausage pricker to remove air bubbles.
Weigh each salami and record the weight, as this will be used to track the curing process.
Hang the salami in a cool, humid environment (ideally between 50-60°F and 70-80% humidity) for curing. Ensure there is good airflow to prevent mold that isn't white and powdery.
Allow the salami to cure for 4-6 weeks, checking periodically. The salami is ready when it has lost 30-35% of its initial weight.
Once cured, slice thinly and enjoy as part of a charcuterie board or in sandwiches. Store the finished salami in the refrigerator or vacuum-seal for longer storage.
Nutrition Facts
Calories |
288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 29% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 1112 mg | 48% | |
| Total Carbohydrate | 2.6 g | 1% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 0.7 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 279 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
