Here's a great recipe for making salami at home. Salami is an all-time classic and is not as hard to make as you might think.
Homemade Salami Ingredients:
- 2 pounds of ground pork
- 1/2 pound of pork fatback, finely diced
- 2 teaspoons of kosher salt
- 1 teaspoon of freshly ground black pepper
- 1 teaspoon of paprika
- 1 teaspoon of garlic powder
- 1 teaspoon of fennel seeds
- 1/2 teaspoon of curing salt #2 (optional, for added safety during curing)
- 1/4 cup of red wine (optional, for flavor)
- Natural casings (hog casings or collagen casings) for stuffing the salami
Salami Making Instructions:
- Prepare the casings: If you're using natural hog casings, soak them in warm water according to the package instructions to remove excess salt and soften them. If you're using collagen casings, follow the instructions on the package for preparation.
- In a large mixing bowl, combine the ground pork, diced fatback, kosher salt, black pepper, paprika, garlic powder, fennel seeds, curing salt #2 (if using), and red wine (if using). Mix well until all the ingredients are evenly incorporated.
- If possible, let the mixture rest in the refrigerator for a few hours or overnight. This allows the flavors to meld together.
- Take the casings and rinse them under cold water. Then, thread the open end of the casing onto a sausage stuffer or a sausage attachment on a meat grinder. Push the casing onto the stuffer, leaving a few inches of casing hanging off the end.
- Stuff the casing: Using your hands or a sausage stuffer, carefully fill the casing with the salami mixture. Be sure to avoid overstuffing to prevent bursting. Leave a small amount of casing empty at the end to tie it off later.
- Twist and tie: Once you've filled the casing with the desired length of salami, twist it at regular intervals to form individual salami links. Tie off the open end of each link with kitchen twine.
- Hang the salami: Find a cool, dry, and well-ventilated place to hang the salami for curing. The ideal temperature for curing is around 55°F to 60°F (13°C to 16°C) with a humidity level of 70% to 80%. Make sure the salami is not in direct contact with sunlight or drafts.
- Allow the salami to cure: Let the salami hang and cure for at least 3 to 4 weeks. During this time, the salami will gradually dry and develop its characteristic flavor.
- Check for readiness: After the curing period, check the salami for firmness and a slightly dry texture. It should have a deep red color. If you're unsure, you can slice off a small piece and taste it to determine if it's ready. If it needs more time, let it continue to hang and cure.
- Storage: Once the salami is fully cured, remove the kitchen twine, and it's ready to be enjoyed. You can store it in the refrigerator for several weeks or in a cool, dry place for longer shelf life.
Remember, making salami at home involves curing and fermentation, so it's important to follow proper food safety practices and guidelines to ensure a safe and delicious result.
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