Homemade Salami, for beginners

Yes! Here's a simple homemade salami recipe that doesn't require special curing chambers or equipment—perfect for beginners. It's a semi-dry, no-smoke, no-ferment version you can make in your fridge or oven.

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✅ Easy Homemade Salami (No Smoke, No Curing Chamber)

Yields: 2 salamis
Time: 15 minutes prep + 2–3 days in fridge (or 8 hours in oven)

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🧂 Ingredients:

• 2 lbs (900 g) ground beef or pork (or a mix) — 80/20 fat ratio ideal
• 1½ tbsp curing salt (Instacure #1 or Prague Powder #1)
• 1 tbsp kosher salt
• 1 tbsp black pepper (freshly cracked)
• 1 tbsp garlic powder
• 1 tbsp paprika (smoked or sweet)
• 1 tsp fennel seeds (optional)
• 1 tsp crushed red pepper flakes (optional, for heat)
• 2 tsp sugar
• ½ cup ice water

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🥣 Instructions:

1. Mix the Meat:

In a large bowl, combine all ingredients. Mix thoroughly by hand for 5–7 minutes until sticky and tacky — this helps bind it all together.

2. Shape into Logs:

Divide meat in half and roll tightly into log shapes, about 2 inches in diameter. Wrap each tightly in plastic wrap, twisting the ends to form tight cylinders.

3. Refrigerate to Cure:

Place the wrapped logs on a tray and refrigerate for 48–72 hours to allow curing and flavor development.

Option A: Eat as Semi-Dry Salami (Refrigerated)

After 2–3 days in the fridge, you can unwrap and slice thin. It’s safe to eat because of the curing salt, but it's not “dry” like traditional salami.

Option B: Bake to Firm (Optional)

• Preheat oven to 175°F (80°C).
• Unwrap salami logs, then place on a wire rack over a tray.
• Bake for 8 hours, turning once or twice.
• Let cool, then refrigerate.

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🧀 Serving Ideas:

• With cheese, pickles, olives
• In sandwiches or paninis
• Sliced into pasta, pizza, or eggs

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📝 Notes:

• Always label and date your salami if storing.
• Keep refrigerated and consume within 2 weeks (or freeze for longer storage).
• If skipping curing salt (for nitrate-free), it must be cooked thoroughly.

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