-->
Home > Salami
This version of smoked salami is a lightly smoked, mildly spicy sausage, made from coarsely chopped beef and pork, flavored with cracked black pepper, cardamom and garlic. It’s more in line with American tastes and easy to make at home.

Smoked Salami Recipe

4 1/2 lbs beef chuck (2.1 kg)
1/2 lb fresh beef fat (227 g)
2 1/2 tbsp pickling salt (48.7 g)
1 tsp Prague Powder #1 (5.7 g)
1 tsp cardamom (2.8 g)
1 tsp liquid smoke, optional (5 ml)
1 1/2 tsp garlic powder (4.65 g)
1 tbsp paprika (7.2 g)
2 tbsp corn syrup solids (27.6 g)
3 1/4 tbsp cracked black pepper (32 g)
1 cup non-fat dry milk (94.6 g)*
1 cup ice cold water (236 ml)
3 1/2” (90mm) fibrous casing

1. Chill beef/fat to 34°F (1°C), grind one time through a 1/4” (6mm) plate.
2. Combine ground beef/fat with remaining ingredients in a large bowl or tub, mix well until mixture is sticky and batter like.
3. Stuff freshly mixed sausage batter into fibrous casings, refrigerate overnight to cure.
4. Next day, hang salami in a preheated 130°F (54°C) smoker, dampers wide open, hold at this temperature for one hour.
5. Add chips, close vents, gradually raise smoker to 170°F (77°C), hold until salami reaches 152°F (67°C) internally.*
6. Remove chubs from, smoker, shower with cold water until the internal temperature of the chubs drop to 110°F (43°C).
7. Hang salami chubs at room temperature for 1 hour to bloom.
8. Refrigerate salami up to 7 days or vacuum seal and freeze up to 6 months.

Notes:
Reduce the cooking time by removing the product from the smokehouse when it has an internal temperature of 120°F (49°C). Submerge in a 170°F (77°C) hot water bath until the internal temperature of the product is 152°F (67°C). Do not allow the water to get hotter than 170°F (77°C).

Hunters may use venison in place of the beef chuck to produce smoked salami. Use 80-85% lean venison trim to 20-15% beef fat.

*The USDA recommends that the internal temperature of sausage reach at least 160°F (70°C) when checked with a quick-read digital thermometer.

*You may use soy-protein concentrate in place of non-fat dry milk.

For more smoked sausage recipes and sausage making information go to Sausage And Jerky Maker's Bible.