Photo by Holly A. Heyser
These are the hard ones in the charcuterie craft. Salami is fermented sausage, and you must carefully control your humidity, salt levels, acidity and temperature for everything to come out OK. If you mess things up, you can get sick. I highly recommend you buy and read one of the books listed below before you start doing real dry cured salami at home.
When you are ready, start with these simple salami recipes, which can also be done with regular domestic pork.
Kabanosy
Consider this the world’s greatest Slim Jim. A narrow, smoked and slightly cured Polish meat stick that is awesome eaten on the go.
Italian Cacciatore Salami
This is an Italian hunter’s style salami done in hog casings, which are narrower than the typical beef casings you see on most salami. That makes it easier to cure, and allows you to carry it with you when you are in the field.
Venison Landjaeger
A German version of the same hunter’s sausage, this one is smoked and dried. I make it with venison, but pork and beef will work, too. I make these to take hunting or fishing a lot.
Wild Boar Salami California
This is a more traditional salami made in a beef casing. It is made with all California ingredients, down to the wild boar I shot to make it. But don’t let that deter you: Some version of all the ingredients is readily available wherever you live.
Wonderful blog!
I make salami in Indonesia. I use fibrous casings and I have a question.
After 4 weeks the meat shrinks and the casings don,t adhere to the meat.
There is an oily substance between the casing and the meat. Do I use to much fat or is the casing not sutable?
Thanks
Jansz
Jansz: Sorry, I never use fibrous casings. My guess is that they don’t let the meat breathe, and in heat that oily substance is the fat rendering and trying to get out. But that’s just a guess.
Dry curing with synthetic casings requires that they be protein-lined casings. This helps the meat stick to the casing.
Any beef-only salami recipe?
listen to hank….good advise my friend…marius south africa
Hi having just made my first lot of salami (pork) I feel I have let them hang too long. Was told six weeks but now they are very hard – even hard to cut and taste chewy. any thoughts or ideas on how to make them ‘better’. in appreciation. Shirlene
I have a batch of venison meat that I cooked off the bones of bucks Can I make salami with this meat by mincing the already cooked meat and following a salami recepie
Michele: Nope, you can’t make salami with cooked meat. Sorry!
I am trying to learn how to make salami. I am kind of scared. What is the best way to start?
Hey Shirlene, when that happens to me, I like to wrap the salami with a fairly damp small clean towel and place it in the refrigerator for a couple days. After that, it slices very easily and tastes great.
I’m in australia. Any one know any clubs or groups that are into making salami and jerky?
Just found your site. What a great read! I wish you luck on your book tour. FYI- there is a great Patagonia outlet store in Dillon, MT when you do your book signing there.
Just curious if you have any recipe’s or suggestions for making Duck Proscuito?
thanks-