How To Make Salami - The Complete Beginners Guide

pork

🥗Healthier: turkey

💰Cheaper: chicken

Turkey is leaner and lower in fat.

red wine

🥗Healthier: grape juice

💰Cheaper: water

Grape juice provides sweetness without alcohol.

Cut the meat into strips and also cut the fat.

Place the meat and fat into the freezer for around 1 to 2 hours.

Grind the meat using a medium perforated disc, ensuring the meat is cold when grinding.

Add the cure, salt, and all the spices to the ground meat mixture and mix well for a few minutes by hand.

Fill the casings with the meat mixture using a sausage stuffer, ensuring there are no air bubbles and that it is stuffed tightly.

Tie a knot with butcher's twine at the end of the filled casing.

Let the sausage ferment at room temperature for 24 hours, spraying it with water to maintain humidity.

After 24 hours, hang the sausage in a cooler place below 18 degrees Celsius (64 degrees Fahrenheit) to mature for a few weeks.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens