Are you a fan of salami but tired of relying on store-bought options? Why not try making your own homemade salami instead? Not only is it a fun and rewarding process, but you can also customize the flavors to suit your preferences. In this step-by-step guide, we’ll walk you through the process of making homemade salami from scratch. Let’s get started!

Gather the Ingredients

Before you embark on your salami-making journey, make sure you have all the necessary ingredients on hand:

  • 2 pounds of ground pork shoulder
  • 1/2 pound of pork fatback (optional, but recommended for added flavor and moisture)
  • 2 tablespoons of kosher salt
  • 2 teaspoons of freshly ground black pepper
  • 1 tablespoon of paprika
  • 1 tablespoon of minced garlic
  • 1 tablespoon of fennel seeds
  • 1/2 teaspoon of curing salt (sodium nitrite) for food safety (optional)

Mix the Ingredients

In a large mixing bowl, combine the ground pork shoulder, pork fatback (if using), kosher salt, black pepper, paprika, minced garlic, fennel seeds, and curing salt (if desired). Mix well with your hands until all the ingredients are thoroughly combined.

Prepare the Casings

If you’re using natural casings, which provide excellent flavor and texture, soak them in warm water for approximately 30 minutes to soften. Make sure to rinse the salt from the casings before using. If using collagen casings, you can skip this step as they come ready to use.

Stuff the Casings

If you have a sausage stuffer, attach the appropriate-sized stuffing tube and load the sausage mixture into the stuffer. Slide the soaked natural casing or collagen casing onto the tube, leaving a few inches hanging off the end. Start the sausage stuffer and slowly push the mixture into the casing, taking care not to overstuff. Tie off the end of the casing once you reach the desired length and repeat the process until all the mixture is used.

Hang and Cure

Find a cool and dry place, preferably with good airflow, to hang the salami. Allow them to cure at room temperature for 48 hours. Afterward, move them to a temperature and humidity-controlled environment, such as a curing chamber or cellar, where they should hang for around 4-6 weeks depending on your desired level of drying.

Enjoy!

Once your homemade salami has finished drying, it’s time to savor the fruits of your labor! Enjoy your homemade salami thinly sliced on charcuterie boards, sandwiches, or in your favorite recipes. Store any leftovers in the refrigerator for up to a month or freeze for longer-term storage.

There you have it—a step-by-step guide to making homemade salami. With a little time and effort, you can indulge in the delicious flavors of your very own creation. So go ahead, give it a try and impress your friends and family with your culinary skills!

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