A detailed guide to making homemade salami, a flavorful and seasoned cured meat that is perfect for charcuterie boards or as a snack.
Preparation time
1h
Ingredients
20 Servings
- 10 grams black pepper
- 5 grams curing salt
- 5 grams dried fennel seeds
- 5 grams garlic powder
- 900 grams ground beef
- 900 grams ground pork
- 30 grams kosher salt
- 5 grams red pepper flakes
- 10 grams sugar
- 60 ml white wine
Directions
Step 1
In a large mixing bowl, combine the ground pork and ground beef.
Step 2
Add the kosher salt, sugar, black pepper, garlic powder, curing salt, fennel seeds, and red pepper flakes to the meat mixture.
Step 3
Pour in the white wine and mix thoroughly until all the ingredients are well combined.
Step 4
Cover the bowl with plastic wrap and refrigerate the mixture for 24 hours to allow the flavors to meld.
Step 5
After 24 hours, take the mixture out and stuff it into sausage casings, making sure to eliminate any air pockets.
Step 6
Tie the sausage casings at intervals to form individual salami.
Step 7
Hang the salami in a cool, dry place for about 4-6 weeks to cure. The temperature should be between 10-15°C with a humidity level of around 70-80%.
Step 8
Once the salami has cured, it can be sliced and enjoyed immediately or stored in the refrigerator for later use.