How to Make Homemade Salami
How to Make Salami
Learn how to make Homemade Salami with Walton's and Meatgistics. Read the guide, and then post your questions or comments below.
What Is Salami?
Salami is a type of cured sausage that can be made from pork, beef a combination of the two and can also be made from wild game. It can be fermented and dry cured or cooked and smoked. We are going to use 100% beef so we are going to use our regular Salami Unit, if we were making this out of deer or wild game then the Cotto Salami might be a better choice. We are also going to be using Encapsulated Citric acid to give the meat that nice tang and carrot fiber to help with the bind. If you are making this out of Wild Game I would suggest you also use cold phosphate to increase the water holding capacity of the meat.
25 lb of Eye of the Round
Since this is salami we want to see particle definition in our finished product. That means we want to get our meat cold and keep it cold through the mixing process, once the meat heats up the fat will start to smear and we will lose our chance at a nice looking finished product. This step would be even more important if we were doing a fermented product to allow everything to dry properly but I still want a nice looking product so I put my meat and my head assembly to my grinder in the freezer to get everything cold. I am also going to separate my fat from my lean and grind them separately, I’m just going to cut off the fat cap and then put that back in the freezer until it is time to grind it.
Before I start grinding I am going to soak my Fibrous Salami Casings in warm water to make them nice and pliable to make stuffing easier, they need to soak for about 30 minutes in warm water.
I will grind my lean twice, once through a 3/8" plate and then through a 1/8 plate with our Weston #12 Butcher Series Grinder. Always remember to oil your plates and knives to keep friction and heat down. The fat I am just going to grind once through a 3/8 plate. I ground my fat last so I can go right from the grinding to the mixing without the fat warming up. If I wasn’t able to do this quickly I would put my fat back in the freezer.
Now we need to mix the seasoning, cure, carrot fiber and water with our lean meat and mix until we have protein extraction. As soon as the meat starts to get sticky I am going to add my fat and then mix that in for a minute. Then I’ll mix in my Encapsulated Citric Acid and mix it for another 60 seconds.
Next just stuff them into fibrous salami casings until they are full and smooth. Make sure you leave enough room at the end of each casing to clip them with a Hog Ring. The easiest way to do this at home is to use the Weston Auto Load Hog Ring Pliers
With Salami we will want a longer link than we would with Bratwurst, something around 12-18" each. Either hang your casings on smoke sticks or lay on racks in your smokehouse or oven. Just be sure to leave a slight gap between each salami.
Thermal Processing & Smoking
Stage 1 - 125° F for 1 hour
Stage 2 - 140° F for 1 hour
Stage 3 - 155° F for 2 hours
Stage 4 - 175° F until internal meat temp of 160° F
To help set the casing to the meat and also prevent wrinkling we need to shower the Salami or put them in an ice water bath. It should only take around 10 to 15 minutes to get the temperature to drop down. Then, we’ll let them set out for about 1 hour at room temperature before moving to the refrigerator/freezer. After we are totally done with the cooling process, then we will package in vacuum pouches for longer term storage.
Making this type of salami is a simple process, anyone who has made summer sausage before can easily do this, it is very similar and if you don’t care about particle definition it is even simpler.
- If I was doing this again I would have ground my fat through a 3/16 inch plate instead of 3/8 inch plate to make the fat particles a little smaller. Not because I disliked the size of the fat particles but because of some of the fat rendered out of the meat during the cooking process.
- The particle definition only affects the appearance though so if you do not care about that, feel free to mix and grind all meat together.
- You can use collagen casings if you want but it will be a non-edible version which means you will have to soak it for 15 minutes in water that is 15°C and it has to be a 15% salt solution.
Watch WaltonsTV: How to Make Salami
As I. push the carriage forward the slices get bigger and bigger even if I push only the carriage.
Weekly Blog Post - Octopus and Squid, Vacuum Packing
Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!What Videos are being released soon?
Depending on what you see as soon we will have the almost complete first round of Meatgistics University Classes released. We have broken everything down into these categories; Meat Processing Equipment, Seasoning and Additives, Fresh Sausage, Cured Sausage, Jerky, Sausage Casings, Deli Meats, Smoked Meats, Cured Whole Muscle Meats, and Specialty Sausages. Each of these topics will have multiple entry-level classes covering topics like the type of casing to use, equipment needed and a basic processing class where appropriate.What Projects are we looking ahead at?
We are going to be doing two new Will it BBQ’s, hopefully, this week where we try BBQ’ing Squid and Octopus! The squid was a suggestion by Bob Zambutto through Walton’s Inc Facebook account! I had been wanting to do both of these for a while and when I went to our local Asian Grocery Store (Tai Binh for anyone local to Wichita, KS) and they had lots of options for both, they have almost anything and I got a few more weird ideas while I was there! Anyway, I picked up some baby octopus and a full size one, some small squid and two large ones as well. I am excited and nervous to see how this goes if nothing else it should be fun to watch!What’s on our Mind?
Did you know that you shouldn’t vacuum pack Mushrooms or Garlic? I was reading a Vacmaster VP120 instruction manual the other day and I saw an interesting note that said not to vacuum pack Garlic or Mushrooms! I had no idea that you shouldn’t do this so I thought I would share that with meatgistics readers to let you know not to do it as well. Apparently, they both are prone to bacteria that will continue to grow in oxygen-free environments. I was hoping it was something more impressive than that but it is good information to have.New Products
22" X 24" Collagen Sheets This are typically used for larger whole muscle cuts of meat, like when you are making prosciutto, capocollo, or other dried hams. This is an item that we have had lots of requests for over the years so we were happy to finally find a reliable and reputable source for it.
Thanks for the response!
I think a video on processed celery would be incredible. The only place I have been able to find celery powder as a cure was from “The Sausage Maker”, they have a Facebook page. It was expensive, designed only for sausages, and wasn’t packaged well.
As for the tackiness, good idea with the cornstarch! There are a bunch of big brands with zero additives that were able to achieve the soft texture with no tackiness, so I’m thinking it has to be in the processing. I read an article where someone at KRAVE mentioned a couple details about how they process their jerky. He said they first inject the meat, then cook the whole pieces, then slice, then marinate, then dry. I have messed around with the idea behind this process a lot. Injecting with brine, sous-viding at a variety of temperatures and times, slicing, marinating, and drying. Decent results, but to be honest the high sugar method you introduced to me has seemed to have better results.
Anyway, I will keep trying to figure this out and will definitely keep you guys posted if I make any headway. In the meantime, if there is anything else you think might be worth testing, please let me know! It would be great to try and perfect this process together.
@bob-s-meatgistics I moved one of my first pork butts into the oven and my whole house smelled like smoke. My wife did not stop complaining for a week until the smell was gone from both the house and the oven. I finish all my cooks outside. If you wrap it to speed up the cook you may want to unwrap it for the last hour to put the bark back on it.
@jonathon I am definitely going to purchase and follow the steps you’ve post, thank you sir! Additionally, if anyone has recipes, please share. I’ll try them all and post what my family thought of each. Thank you all, this is a very cool and educational blog, glad I found it wish it was years ago! Thanks again.