Guides about Salami

Salami comes in many styles, traditional artisanal salami is an art form. It’s take balancing many factors to get prime results. Often, this is learned after being able to dry cure whole muscle proficiently.

Factors influencing (not commercial fast acidication style salami) dry cued salami, salt level, meat quality, fat quality, spice blend, starter culture/fermentation stage, applicable cold smoke or not, casing size/type, bind of the meat, how the stuffing occurs,drying conditions and level of moisture loss. Dry cured quality artisanal salami is an craft recipe.

Hot Smoked salami is in between a sausage and salami – cooking at low temperatures either baked, hot smoked or steamed. Produces a salami look a like, which can even taste/look similar to dry cured salami.

Base Knowledge

A variety of cured sausage showcasing different preparation techniques: dry cured, cold smoked and dried, raw spreadable, and hot smoked/cooked.

Salami Making Equipment

Assorted homemade salami and sausages laid out on trays, showcasing a variety of spices and seasonings.
Various Euro and Asian style salami, ready for drying.

Here are some questions often asked about exploring this new culinary craft and hobby

It’s more advanced then any cured meat product. Having had many experiences and learnings. Throwing away hundres of pounds of meat was part of the learning process. Having a comprehensive understanding will make a huge different in the outcomes and quality of the salami