Kosher Salami
A taste of home!This Kosher Salami recipe is a savory, flavorful treat that brings the taste of home right to your kitchen. With a blend of beef chuck, seasonings like white pepper, paprika, garlic, and onion, and a touch of sweet wine or soda, this salami is perfectly seasoned and smoked to perfection. The rich, hearty flavor comes from the fat in the beef, making each bite juicy and satisfying. Whether served on sandwiches, as a snack, or as part of a charcuterie board, this homemade salami will transport you to a traditional kitchen with every slice.
Equipment
- Grinder with 5mm Plate: To grind the meat mixture.
- Large Mixing Bowl: For mixing the ground meat and seasonings.
- Protein-Lined Fibrous Casings: For stuffing the salami mixture.
- Smoker: For smoking the salami to perfection.
- Thermometer: To monitor the internal temperature of the sausage.
- Iced Water Bath: For chilling the salamis after smoking.
Ingredients
- 4500 g Beef chuck boneless & cut into ½-inch cubes (Do not trim the fat off; fat is flavor in salami!)
- 113 g Kosher salt
- 12 g pink salt #2
- 20 g white pepper
- 10 g dextrose
- 10 g Hungarian paprika
- 12 oz Manischewitz wine or Dr Pepper sweet
- 1.5 tbsp granulated garlic
- 1.5 tbsp granulated onion
- 5 tbsps black pepper coarsely ground
- 3 protein-lined fibrous casings
- 150 grams Potato Startch
Instructions
- Soak the fibrous casing in room temp water for 30 minutes
- Toss the beef with all of the seasonings and chill in a freezer for 30 minutes.
- Set up your grinder with a 5mm plate.
- Grind the meat mixture.
- Place the meat in a bowl; add the wine (Dr Pepper).
- Mix the meat thoroughly until the meat is very tacky and sticks to your hands.
- Stuff the mixture into the protein-lined fibrous casings. (Here is a source for the casings: https://www.sausagemaker.com/product/pre-tied-clear-fibrous-salami-casings-76mm/)
- Let the Salamis rest in the fridge overnight or for 12 hours at least. This lets the casing and meat bind together.
- Place the salamis in a smoker and smoke using the step method. 110-120 degrees for for 1.5 hours with the baffles fully open. (This is to dry the casings.)
- Increase temperature to 125 degrees and start to add smoke to the chamber. I recommend hickory. Increase temperature to 135 for another hour.
- Increase temperature to 155 for 1.5 hours.
- Increase temperature to 175 until the internal temperature of the sausage is 160°F.
- Remove the sausage from the smoker and chill down in iced water for 30 minutes.
- Let rest in the fridge for 24 hours before sampling. (That is the hard step.)
- Salamis are now ready to eat. (For those that prefer a dryer salami, you can hang the salami at room temperature until desired dryness.)
Notes
The casings are non-edible.
Customizations:
- Spicy Salami: Add 1 tsp red pepper flakes or smoked paprika for an extra kick.
- Sausage Variations: Substitute the beef with pork or lamb for different flavor profiles.
- Sweetness Level: Adjust the amount of Dr Pepper or wine for a sweeter or less sweet taste.
Serving Tips:
- Slice thinly and serve with mustard, pickles, or fresh bread.
- Use in sandwiches, charcuterie boards, or as a snack.
Smoking Tips:
- Make sure to maintain a low and steady temperature in the smoker for even cooking.
- If you prefer a drier salami, hang at room temperature for additional drying.
Nutrition
Calories: 2779kcalCarbohydrates: 18gProtein: 291gFat: 173gSaturated Fat: 76gPolyunsaturated Fat: 14gMonounsaturated Fat: 88gTrans Fat: 10gCholesterol: 1035mgSodium: 17374mgPotassium: 5279mgFiber: 6gSugar: 1gVitamin A: 1892IUVitamin C: 2mgCalcium: 351mgIron: 34mg
Tried this recipe?Let us know how it was!