How To Make Chicken Salami At Home | Basic Salami Recipe | Homemade Salami By Varun | Get Curried

pork fat

🥗Healthier: chicken skin

💰Cheaper: beef fat

Chicken skin adds moisture without the cost of pork fat.

natural casings

💰Cheaper: synthetic casings

Synthetic casings are often less expensive and easier to work with.

Cut the boneless chicken breast into small cubes, ensuring it's fat-free.

Add freshly crushed black pepper to the chicken cubes.

Add dry ginger powder to the mixture.

Add grain sugar to the mixture.

Add red chilli powder (or sweet paprika/cayenne pepper) to the mixture.

Add fresh cream to the mixture to ensure a smooth texture.

Mix all ingredients together thoroughly.

Transfer the mixture to a domestic grinder and grind it into a fine paste in batches if necessary.

Add 100 ml of ice cold water to the mixture while grinding to maintain moisture.

Cover and grind until smooth, ensuring no spices or salt are wasted.

Transfer the ground mixture to another container and mix well for even distribution.

Brush the inside of a coffee mug with a few drops of vegetable oil.

Spoon the mixture into the coffee mug, pressing down to remove any air pockets.

Cover the mug with butter paper, pressing it down securely.

Create a steaming apparatus by placing a kitchen duster in a pot, ensuring the mug fits above it.

Add water to the pot to steam the salami.

Cover the mug with a cloth and lid, and steam on medium to high flame for 30 minutes, adding water every 10 minutes as needed.

After 30 minutes, turn off the flame and carefully remove the mug using tongs.

Allow the salami to cool at room temperature for 15-20 minutes before refrigerating for at least 1.5 hours.

After 2 hours, check the salami to ensure it's well chilled and firm.

Slice the salami thinly for use in sandwiches.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens