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
Any idea of brand on the “brown” ones? I used to be able to buy them from my local butcher but he has since stopped selling them. Or where to purchase?
@ramt600 I had the same thing happen with the reddish ones also and the brown ones worked the best so, I just stopped using the red casings.
Another way is with a digital gram scale. 1 ounce = 28 grams. 6 oz = 168 grams. 168 ÷ 100 = 1.68 grams per pound.
You will need to inject the hams first. After injecting, then take any leftover brine, and put that with the hams into a tumbler. Then, tumble for 2-3 hours. Hold it overnight in a cooler, and then smoke it the next day!
Thank you Austin, looking forward to try it with my new vacuum tumbler! As the tumbler does not allow for 24 hours of tumble ( dial cannot be set longer than one hour )what is recommended for doing a ham?
If the usage is 6 oz per 100 lb of meat, to recalculate for another batch size, simply divide the additive weight by the meat block weight (6/100) and that equals how much to use per lb of meat (which is 0.06 oz per lb). You can then take the 0.06 oz and multiple that by however many pounds of meat you are making, so if that is 5 lb, then you end up needing 0.3 oz per 5 lb of meat.