Homemade Artisan Salami: A Step-by-Step Guide

Ingredients

10 lbs pork shoulder
1/2 cup kosher salt
1/4 cup dextrose
1/4 cup nonfat dry milk
1/4 cup chili flakes
1/4 cup cracked black pepper
1/4 cup minced garlic
1/4 cup starter culture
5 grams pink curing salt #2
10 feet hog casings

Steps and instructions

Trim the pork shoulder of any excess fat and cut into 1-inch cubes.
Place the cubed pork in the freezer for about 30 minutes until it is semi-frozen.
While the pork is chilling, prepare the hog casings by rinsing them in warm water and soaking for 30 minutes.
Combine the salt, dextrose, nonfat dry milk, chili flakes, black pepper, garlic, starter culture, and pink curing salt in a large bowl.
Remove the pork from the freezer and grind it through a meat grinder into a large bowl.
Add the spice mixture to the ground pork and mix thoroughly until the mixture is sticky and forms a solid mass.
Prepare the sausage stuffer and load the hog casings onto the tube. Fill the stuffer with the meat mixture.
Slowly push the meat mixture into the casings, twisting the sausage every 4-6 inches to create links.
Hang the sausages in a cool, dark place for 24 hours to allow the starter culture to ferment.
After 24 hours, move the sausages to a curing chamber or refrigerator set at 55-60°F and 75-80% humidity and allow them to cure for 2-3 weeks or until they have lost 30% of their original weight.
Once the sausages have cured, they can be eaten as is or cooked to your preference.

Tools for making

Meat Grinder - A sturdy meat grinder will be needed to grind the pork shoulder.
Sausage Stuffer - A sausage stuffer is necessary to fill the hog casings with the meat mixture.
Hog Casings - Hog casings are natural sausage casings that give the salami its shape and texture.
Large Bowl - A large bowl is needed to mix the ground pork with the spice mixture.
Sharp Knife - A sharp knife is necessary for trimming the excess fat from the pork shoulder and cutting it into cubes.
Freezer - The freezer is used to semi-freeze the pork cubes before grinding them.
Sausage Pricker - A sausage pricker is used to remove any air bubbles from the stuffed sausages.
Measuring Cups - Measuring cups are needed to accurately measure the salt, dextrose, nonfat dry milk, and other ingredients.
Measuring Spoons - Measuring spoons are necessary to measure smaller quantities of ingredients like chili flakes and pink curing salt.
Curing Chamber or Refrigerator - A curing chamber or refrigerator with specific temperature and humidity settings is used to cure the sausages.
Hooks or Sausage Hangers - Hooks or sausage hangers are needed to hang the sausages during the fermentation and curing processes.

Recipe variations

Use different types of meat such as beef, venison, or a combination of meats.
Experiment with different seasonings and spices, like fennel seeds, paprika, or dried herbs.
Add additional ingredients to the mixture such as cheese, sun-dried tomatoes, or olives for added flavor.
Try using natural casings, such as sheep casings, instead of hog casings for a different texture.
Smoke the salami using wood chips for a smoky flavor.
Add red wine or beer to the mixture to enhance the flavor profile.
Adjust the amount of chili flakes or cracked black pepper to make the salami spicier or milder according to your preference.
Experiment with different curing times to achieve varying levels of firmness and flavor intensity.
Create a sweet and savory salami by adding a touch of honey or maple syrup to the mixture.
Make a vegetarian version using textured vegetable protein (TVP) or seitan as a meat substitute.

Recipe overview

This recipe provides a step-by-step guide to making homemade Salami, a type of cured sausage that is fermented and air-dried. The process involves mixing pork with various spices, packing this mixture into casings, and then leaving it to cure. While making Salami is quite an involved process that requires some specialized ingredients and equipment, the end result is a uniquely flavorful and satisfyingly chewy meat product that surpasses anything you can buy in the store. This recipe will take you through the entire process, from preparing your pork shoulder and seasoning mix, to grinding, stuffing, fermenting, and finally curing your salami. Expect this process to take a few weeks from start to finish, as the meat needs time to cure properly. The wait is well worth it, though, for the delicious, savory taste of homemade Salami. Enjoy the process and the rewarding end result!

Common questions

How long does it take to make salami? The process of making salami can take anywhere from 2 to 3 weeks, including the time for fermentation, curing, and drying.
Can I use a different type of meat? While the traditional recipe calls for pork shoulder, you can experiment with different types of meat like beef, venison, or a combination of meats to create different flavors.
Where can I find hog casings? Hog casings can often be found at specialty butcher shops, local meat markets, or online culinary supply stores.
Do I need any special equipment? Yes, you will need a meat grinder, sausage stuffer, and a curing chamber or refrigerator set at specific temperatures and humidity levels for proper fermentation and curing.
Can I adjust the spices according to my taste? Absolutely! Feel free to adjust the spices and seasonings to your liking. Just keep in mind that certain spices play a role in preserving the salami.
Can I cook the salami instead of drying it? Yes, you can cook the salami by simmering it in water or baking it in the oven. However, the traditional method involves drying the salami to enhance the flavor and texture.

Serving dishes and utensils

Meat Grinder - A tool used to grind the pork shoulder into a consistent texture.
Sausage Stuffer - An equipment used to fill the hog casings with the meat mixture and create sausages with even distribution.
Meat Grinder Attachment - If you have a stand mixer, this attachment can be used as an alternative to a standalone meat grinder.
Sausage Pricker - A small tool with sharp needles used to prick the sausages to remove any air bubbles.
Sausage Hanging Rack - A rack or hooks used to hang the sausages during the fermentation and curing process.
Curing Chamber - If you have an advanced setup, a curing chamber can help maintain the ideal temperature and humidity for curing the sausages.
Refrigerator Thermometer - To monitor and ensure the curing chamber or refrigerator is set at the correct temperature.
Kitchen Scale - For measuring ingredients accurately, especially the pink curing salt and the weight loss of the cured sausages.
Butcher's Twine - Optional, but can be used to tie off the ends of the sausages or secure the links in place.
Sharp Knife - To trim excess fat from the pork shoulder and cut the sausages into individual links.

Origin stories

Salami traces its roots back to ancient Rome where it was a common staple in the diet of Roman soldiers. They found that by curing and air-drying meat, they were able to preserve it for long journeys and military campaigns. The word "salami" actually comes from the Italian "salame", which derives from "sale" for salt and "ame" for a mixture. It's rumored that each Roman legion carried their own unique salami recipe, some of which have been passed down and still exist today. Despite its humble beginnings as a practical solution for food preservation, salami has evolved into a beloved delicacy celebrated in many cultures around the world.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.