Ingredients
Total meat plus fat. Everything below rescales.
Meat & Fat
Cure & Seasoning
Weigh the cure on a scale that reads to 0.1 g. Not something to measure by spoon.
Cure Safety
United States (USDA), 9 CFR 424.21(c)
Open in the Cure CalculatorEquipment
The lean and the fat are ground separately so the fat stays in clean specks rather than smearing, then packed tight into wide fibrous casings. Three days of warm fermentation build the tang, and a slow 60 to 90 day dry takes it down about a third in weight until it slices thin and firm.
How To Apply It
Grind the lean cuts and fat separately to keep the fat structure clean, then fold in the salt, cure, sugars, pepper, garlic and starter culture until evenly distributed. Stuff firmly to avoid trapped air, which can cause uneven drying or spoilage pockets.
Instructions
Keep meat and fat cold through grinding to avoid smearing.
Combine salt, cure, sugars, spices and culture evenly through the ground meat before stuffing.
Pack tightly into fibrous casings to avoid air pockets, forming links about 63 cm long.
Let the culture acidify the sausage and build early flavour before drying.
Dry slowly until the target weight loss is reached, checking casings for even shrinkage.
Hold finished salami in a cool, stable space to maintain texture and slow further drying.
How You Know It Worked
This becomes safe to eat through these numbers, not through elapsed time. Measure them.
Then What
After fermentation, move the salami to the drying chamber and track weight loss weekly. Once it has lost about a third of its stuffed weight, move it to storage conditions and it is ready to eat, improving slightly over the following weeks.
Curing salts are toxic in quantities you could measure casually with a spoon. Weigh every dose and mix it through evenly. Adapted from Homemade Salami Milano; all wording here is our own. We have made this one ourselves.
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