Description
This homemade beef salami is a rich, flavorful cured meat perfect for charcuterie boards, sandwiches, or snacking. Made with high-quality beef, aromatic spices, and a careful curing process, this recipe ensures authentic, preservative-free salami with a bold taste and perfect texture. Whether you’re a charcuterie lover or just want to create artisan-style deli meat at home, this guide has everything you need!
Ingredients
For the Salami:
- 2 lbs lean ground beef (85-90% lean)
- 1 ½ tsp kosher salt
- 1 tsp Prague Powder #1 (curing salt)
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp coriander
- ½ tsp fennel seeds, crushed
- ½ tsp sugar
- ¼ tsp ground mustard
- ½ tsp red pepper flakes (optional for spice)
- 2 tbsp ice-cold water
Instructions
Step 1: Prepare the Beef Mixture
- In a large bowl, mix ground beef, kosher salt, and Prague Powder #1 until well incorporated.
- Add all spices and ice-cold water, mixing thoroughly until the mixture becomes sticky and tacky.
- Cover and refrigerate for 24-48 hours to allow the flavors to develop.
Step 2: Shape and Cure the Salami
- Shape the mixture into 2-inch thick logs and wrap tightly in plastic wrap.
- Refrigerate for another 12 hours to firm up.
Step 3: Cook the Salami
Oven Method:
6. Preheat oven to 175°F (80°C).
7. Place the wrapped salami logs on a wire rack over a baking sheet.
8. Bake for 6-8 hours, until the internal temperature reaches 150°F (65°C).
Smoker Method:
9. Preheat the smoker to 160°F (71°C) and smoke for 6-7 hours, gradually increasing to 180°F.
10. Cook until the internal temp reaches 150°F.
Step 4: Cool and Store
- Let salami cool completely, then refrigerate for at least 12 hours before slicing.
- Store in an airtight container for up to 2 weeks, or freeze for up to 3 months.
Notes
- For firmer texture, air-dry the salami in the fridge uncovered for 24 hours before slicing.
- For extra smoky flavor, add ½ tsp liquid smoke to the mixture.
- Want it spicier? Increase the red pepper flakes or add cayenne pepper.
- Slice thinly for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Charcuterie, Deli Meat
- Method: Curing, Baking, Smoking
- Cuisine: Italian, European
Nutrition
- Serving Size: 4 slices (~1 oz)
- Calories: 120kcal
- Sugar: 0gr
- Sodium: 480gr
- Fat: 9gr
- Saturated Fat: 3.5gr
- Unsaturated Fat: 4.5gr
- Trans Fat: 0gr
- Carbohydrates: 1gr
- Fiber: 0gr
- Protein: 10gr
- Cholesterol: 30mg
Keywords: homemade beef salami, dry-cured salami, artisan charcuterie, deli-style salami, spicy beef salami