Homemade Beef Salami: A Traditional Delicacy

Homemade beef salami represents a culinary treasure that allows you to rediscover the authentic flavors of traditional charcuterie. Far from industrial versions, this artisanal preparation offers you the ability to control every aspect of its creation, from the spices used to the final texture. Perfect for impressing guests during cocktail parties, for filling gourmet sandwiches, or simply for your everyday enjoyment, this homemade beef salami will reveal its full aromatic richness after a period of maturation. Served in thin slices on a charcuterie board accompanied by aged cheeses, crunchy pickles, and lightly toasted country bread, it will quickly become an essential addition to your festive tables.

• Preparation time: 45 minutes
• Cooking time: 1 hour 30 minutes
• Maturation time: 3 weeks
• Total time: 3 weeks and 2 hours 15 minutes
• Servings: 30 slices
• Yield: 1 salami weighing approximately 1.75 pounds

Beef Salami Ingredients

Ingredient	Quantity
Beef shoulder (boneless)	1.5 pounds
Beef fat	0.7 pounds
Kitchen salt	25g
Pink curing salt	5g
Crushed black pepper	8g
Ground white pepper	3g
Dried garlic powder	5g
Grated nutmeg	2g
Fennel seeds	5g
Smoked paprika	3g
Dry red wine	15ml
Cognac or brandy	10ml
Natural beef casing (2-2.5 inch diameter)	1
Butcher’s twine	As needed

Preparing Your Beef Salami

1. Prepare the meat: Cut the beef shoulder and fat into pieces about 3/4 inch in size. Make sure to work with very cold meat and equipment to prevent bacterial growth.
2. Mix the spices: In a bowl, combine the kitchen salt, pink curing salt, black pepper, white pepper, garlic powder, nutmeg, fennel seeds, and smoked paprika.
3. Season the meat: Evenly distribute the spice mixture over the meat pieces. Add the red wine and cognac, then mix thoroughly by hand to coat each piece well.
4. Grinding the meat: Pass the seasoned meat through an electric grinder using a medium plate (5-6mm). If you prefer a more rustic texture, use a larger plate. For a finer texture, opt for a smaller plate.
5. Kneading: Transfer the ground meat to a large bowl and knead vigorously for 5-7 minutes, until the mass becomes sticky and homogeneous. This step is crucial for ensuring your beef salami holds together properly.
6. Preparing the casing: Thoroughly rinse the casing in cold water, then let it soak in lukewarm water for 30 minutes to soften it. Then run water through it to check for holes.
7. Stuffing: Attach the casing to the sausage attachment of your grinder or use a special funnel. Gradually fill the casing with the mixture, taking care not to stretch it too much to avoid it bursting during fermentation.
8. Tying the beef salami: Tie one end of the casing, then twist the salami every 8-10 inches to form sections. Firmly tie each section with butcher’s twine. Then create a lengthwise tying to maintain the cylindrical shape.

Maturing Your Beef Salami

1. Initial fermentation: Hang your beef salami in a cool place (59-64°F) with humidity of about 80-85% for 48 hours. This first step allows the development of good bacteria and acidification of the meat.
2. Extended drying: Then transfer the salami to a cooler place (50-57°F) with humidity of about 70-75% for 3 weeks. Turn it regularly to ensure uniform drying.
3. Monitoring: Regularly check the appearance of your beef salami. A slight layer of white mold is normal and even desirable (it’s a protective bloom). However, green, black, or red molds should be removed with a cloth soaked in vinegar water.
4. Firmness test: Your beef salami is ready when it has lost about 30% of its initial weight and has a uniform firmness to the touch.

Ways to Serve Salami

• In thin slices on a charcuterie board, accompanied by aged cheeses and dried fruits
• In a rustic sandwich with quality butter and pickles
• Cut into cubes to garnish a warm potato salad
• Incorporated into an herb omelet
• As a topping on homemade pizza, added at the end of cooking

Nutritional Values (per 1 oz serving)

• Calories: 95 kcal
• Protein: 6g
• Fat: 7g
• of which saturated fatty acids: 2.5g
• Carbohydrates: 0.5g
• Sodium: 280mg

Chef’s Tips for Perfect Salami

• The quality of the meat is paramount: choose free-range beef for optimal flavor.
• Don’t rush the drying phase, as this develops the complex aromas of the beef salami.
• If you don’t have a dedicated space for drying, a modified refrigerator can work (with a small container of water to maintain humidity).
• The beef salami continues to refine with time: after 3 weeks it will be more supple and mild, after 2 months firmer and more intense.
• Store your beef salami in a clean cloth, in the refrigerator, for a maximum duration of 3 months.

You’ll Also Like

• Dry sausage with hazelnuts
• Homemade chorizo
• Artisanal coppa
• Home-cured ham (simplified method)
• Country pâté with pistachios

Beef Salami Variations

Creating your own beef salami at home opens up a world of flavor possibilities. Here are some popular variations to experiment with once you’ve mastered the basic recipe:

• Spicy Beef Salami: Double the black pepper and add 1-2 teaspoons of crushed red pepper flakes for a heat that develops as the salami ages.
• Garlic Beef Salami: Add 4-5 cloves of freshly minced garlic instead of powder for a more pronounced garlic flavor.
• Wine-Infused Beef Salami: Increase the red wine to 30ml and use a robust variety like Cabernet Sauvignon for a deeper flavor profile.
• Herb-Crusted Beef Salami: Roll the finished salami in a mixture of dried herbs like rosemary, thyme, and oregano before the drying phase.

Remember that homemade beef salami is as much an art as it is a science. Don’t be afraid to adjust the recipe to suit your personal taste preferences while maintaining the crucial salt-to-meat ratio for food safety.

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