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Perfect Dry-Cured Salami Recipe Easy Homemade Charcuterie Guide

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This recipe guides you through making authentic dry-cured salami at home with a balanced seasoning blend and precise curing for a firm yet tender texture. Perfect for beginners and seasoned charcuterie fans alike.

Ingredients

Scale
  • 2.5 lbs (1.13 kg) pork shoulder, coarsely ground
  • 0.5 lbs (225 g) pork back fat, finely diced
  • Kosher salt (2.5% of meat weight)
  • Curing salt (Prague Powder #2, 0.25% of meat weight)
  • 3 cloves fresh garlic, minced
  • 2 tsp black pepper, freshly ground
  • 1 tsp dextrose or sugar
  • 1 tsp fennel seeds
  • 2 tbsp red wine
  • About 5 feet (1.5 meters) natural hog casings, soaked in warm water

Instructions

  1. Trim any silver skin or tough connective tissue from the pork shoulder and fat. Cut pork shoulder into 1-inch cubes and fat into smaller pieces. Chill both in the freezer for about 30 minutes.
  2. Grind the pork shoulder through a coarse plate and the pork fat through a finer plate using a meat grinder or food processor. Keep meat cold during grinding.
  3. Transfer ground meat and fat into a large bowl. Add kosher salt, curing salt, minced garlic, black pepper, fennel seeds, dextrose, and red wine. Mix thoroughly by hand until sticky and cohesive, about 5 minutes.
  4. Fry a small patty of the mixture and taste for seasoning. Adjust if necessary.
  5. Soak natural hog casings in warm water for at least 30 minutes. Rinse inside and out to remove excess salt.
  6. Fit sausage stuffer with soaked casing and gently fill with meat mixture, avoiding air pockets. Prick any bubbles with a pin.
  7. Twist filled casing into 12-inch (30 cm) links and tie ends securely with kitchen twine.
  8. Hang salami in a warm, humid place at about 70°F (21°C) for 24 to 48 hours to ferment.
  9. Move salami to a cooler environment at 55°F–60°F (13°C–16°C) with 75–80% humidity. Hang for 4 to 6 weeks, checking regularly for firmness and mold development. Wipe off any green or black mold with vinegar solution.
  10. Salami is ready when it loses about 30% of its weight and feels firm but slightly springy. Refrigerate before slicing thinly to serve.

Notes

Keep meat and equipment cold to prevent fat smearing. Measure curing salts precisely for safety. Maintain proper airflow and humidity during curing. Fermentation step is critical for flavor and safety. Looser packing of casings prevents collapse. Patience is essential for best results.

Nutrition

Keywords: dry-cured salami, homemade salami, charcuterie, curing meat, salami recipe, pork salami, fermented sausage, artisanal salami

Find it online: https://grubella.com/perfect-dry-cured-salami-recipe-easy-homemade-charcuterie-guide/