Salami Sausage Recipe

Browse the Web's most trusted homemade sausage recipes, we show you how to make delicious salami using your own meat and our most requested smoked salami recipe. This version of smoked salami is a lightly smoked, mildly spicy sausage, made from coarsely chopped beef and pork, flavored with black pepper, cardamom and garlic.

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 and fat to 34°F (1°C), grind one time through a 1/4” (6 mm) plate.
2. Combine ground meat with remaining ingredients, mix well until mixture is sticky and batter like.
3. Stuff freshly mixed meat batter into fibrous casings cut into lengths to fit your smoker. Refrigerate overnight to cure.
4. Next day, hang chubs in a preheated 130°F (54°C) smoker, dampers wide open, hold at this temperature for one hour.
5. Add wood chips, close vents, gradually raise (in half hour increments) smoker temperature to 170°F (77°C).
6. Hold at 170°F (77°C) until salami chubs reach an internal temperature of 152°F (67°C)*.
7. Upon reaching 152°F (67°C), remove chubs, shower with cold water until internal temperature drops to 110°F (43°C).
8. Hang salami at room temperature for 1 hour to bloom.
9. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months.

You can reduce the cooking time by removing the product from the smokehouse when it reaches an internal temperature of 125°F (52°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.

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 cooking sausage to an internal temperature of 160°F (71°C).

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

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