How to Smoke Salami

eHow may earn compensation through affiliate links in this story. Learn more about our affiliate and product review process here.

Things You'll Need

  • Sausage

  • Cooler

  • Smokehouse

  • Temperature probe

Salami can be made from a variety of meats.

Salami is a meat created from cured and fermented sausage. Commonly made in Europe, salami is famous for its long-lasting freshness. It can be stored at room temperature for up to 10 days. Salami can be made from a variety of meats and often incorporates herbs and spices to create its unique taste. Salami can also be smoked, which lends itself to homemade varieties of the meat.

Advertisement

Step 1

Make the salami mix. There are many recipes for creating salami, and you can use whichever type of sausage you prefer. Once your mix is finished, it should be stuffed into a fibrous casing.

Video of the Day

Step 2

Hang the salami in the cooler overnight. The cooler should be set at 38 degrees Fahrenheit. This will bind the mix together.

Advertisement

Step 3

Remove the salami from the cooler the morning after hanging it. The salami should be left to stand for 2 to 3 hours to warm to room temperature. This encourages the growth of bacteria, which will help to ferment the salami.

Step 4

Place the salami into the smokehouse. The temperature of the smokehouse should be set to 110 degrees Fahrenheit.

Advertisement

Step 5

Raise the temperature of the smokehouse until the desired color of salami is reached. The temperature inside the salami needs to reach 150 degrees Fahrenheit. Use the temperature probe to test for this.

Step 6

Remove the smoked salami and return it to the cooler. Once the sausage has cooled, it is ready to eat.

Advertisement

Video of the Day

references