How to make Salami

This is one of those things I have been going to attempt for some time; all I have been concerned about has been the place where I could hang the said Salamis. After much research and looking at recipes on how to make them, I decided now that the weather was getting cooler, I would be able to hang them in my shed without them overheating, so here goes.

I would also like to say that there are two sorts of casings being used, not by intent, but because I made the mistake of procuring far too much meat, therefore I had to dip into my emergency stock of Collagen Skins.

  Homemade salami


450 grams (16 Oz) Pork Shoulder diced and coarsely minced.

300 grams (14 Oz) course minced Beef.

250 grams (9 Oz) Pork Back fat diced into 5 Cm (about ¼ inch) pieces.

15 grams (0.5 Oz) seasoning, this can consist of Paprika, Fennel seeds smoked and ground to powder, Salt, Pepper any other spice you wish.

0.6 grams (pinch) starter culture (Bessastart or Bactofer F-RM).

28 grams (1 Oz) Curing salt (Instacure#2) or similar.

A glass of Red Wine can be added if desired

2 Hukki Casings, these are the hexagonal patterned ones in the picture, but you can also use Collagen casings.


Add the starter culture to some lukewarm water in an egg cup or Ramekin, leave it to stand for half an hour or so. Add to the other ingredients and by hand, mix them all together for at least 10 minutes, the curing salts and starter need to be well dispersed amongst the mixture; a little water or red wine can be added to loosen the mix a little (Fig 1).

Place the mix in a Sausage stuffer and fill the casings fully, (Fig 2 and 3). Tie off the Salami when full leaving a loop at the top to hang them by.

Hang them in a warm place (Fig 4) for 24 hours in order to start the fermentation process (15-20°C or 59-68°F), then transfer to hang in a cool airy environment for about 4 weeks. Superficial mould can be wiped off with kitchen paper that has been dipped in vinegar.

(Fig 5) shows the difference between Hukki and Collagen casings.


Figure 1 Figure 2 Figure 3
Figure 4 Figure 5 Finished Salami