How to Make Dry Salami

Salami is one of the easiest home sausages to make. A dry sausage, salami requires no refrigeration once it has been fermented to the proper stage. Like most dry sausages, salami is ready to eat approximately 60 days after being made and does benefit from longer aging times. Dry salami can be made using either beef or venison, along with pork. Seasoning cures and casing can be found at outdoor outfitter supply stores and some retailers online.

Things You'll Need

• Meat grinder
• Large bowl
• 2 lbs. pork shoulder, cubed
• 1 lbs. beef or venison, cubed
• 1/8 tsp. Pedicoccus culture
• 2 tbsp. water
• Small bowl
• Mixing bowl
• 1/4 cup dextrose
• 5 tsp. salt
• 2 tsp. black pepper
• 1/2 tsp. coriander
• 3/4 tsp. Cure #2
• 1/4 tsp. garlic powder
• 1/4 tsp. mustard seed, ground
• 1/8 tsp. nutmeg, ground
• Sausage stuffer
• 4-inch sausage casings
• Kitchen string

Instructions

1. Set up the meat grinder with the 1/4-inch grinding plate installed. Place a large bowl beneath the grinding spout to catch the meat.

2. Grind the meat into the bowl. Mix the two meats together with your hands.

3. Change the grinding plate on the grinder to the 1/8 inch plate and regrind the meat.

4. Mix the starter with 2 tbsp. water and mix it into the ground meat.

5. Combine in a mixing bowl the remainder of the ingredients. Stir to blend.

6. Mix the remaining ingredients with the meat using your hands to ensure that the spices are distributed evenly though the meat.

7. Chill the meat mixture in the freezer for 30 minutes.

8. Change the grinding plate on the grinder to the 3/16 plate and regrind the meat for a third time. Chill again for 30 minutes.

9. Set up your stuffer and stuff the casings with the meat, using kitchen string to tie off both ends of the meat.

10. Allow the sausage to hang in a warm area, 65 to 70 degrees F, for 24 hours.

11. Hang the sausages in a cool area, between 50 and 60 degrees F, for at least 60 days.

Tips & Warnings

• Salami can be smoked if desired. Smoke at 100 degrees F for no more than 5 hours before hanging to dry.

References

• "The Sausage Making Cookbook", by Jerry Predika, 1983
• University of Connecticut: Home Sausage Making