Let’s have a little fun today. We are making a 100% beef salami. This salami is very beefy, slightly funky, some nice cheesy notes with a mild dry aged flavor. It it very intense.
The process of making an all beef salami is no different than a pork salami. You still have meat and fat, salt, cure #2, spices, starter culture, and patience. We are going to be using a fatty brisket for this project. If you want a slightly leaner salami you can use the chuck roast (which should have an 80/20 lean/fat ratio).
Beef fat isn’t a fat of choice for making salami as it’s more firm than pork fat (higher melting point), it has a slight yellowish tint (unlike pork fat which is snow white), and it’s flavor is rather strong. With that in mind let’s make an all beef salami.
Enjoy the video and the recipe below. To use the recipe simply weigh your beef and fat together in grams and input that number in the “servings” blank. The recipe should adjust all the ingredients based off of your meat and fat weight. Let me know if you have any questions.
Things you will need to make salami
- Flavor of Italy
- Apera pH Meter with Bluetooth
- Extra Calibration Liquid for pH meter
- Cure #2
- Sausage Stuffers
- Meat Grinder
- InkBird Controllers temp & Humidity
- Dehumidifier Eva Dry 1200
- TaoTronics Humidifier
If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.
100% Beef Salami
If you are making sausage adjust the servings to reflect the total weight of your meat and fat
- 1816 g Beef Brisket mine was fatty if you want it less fatty you can trim it up or use the chuck roast instead
- 45.4 g Salt 2.5%
- 4.54 g insta cure #2 .25%
- 5.45 g garlic powder .3%
- 3.63 g black pepper .2%
- 3.63 g dextrose .2%
- 36.32 g Nonfat dry milk powder .2% (optional)
- Starter Culture – Flavor of Italy 1/2 tsp per in 1/4 cup of water for 5 pounds of meat
- Mold 600 brushed on the outside optional
- Grind chilled meat and fat together on a 10mm plate.
- Mix chilled meat and add your starter culture along with your seasonings. Once your mince is sticky and very tacky stuff it in a 2inch (61mm) casing.
- Record the weight and brush on the Mold 600 if you plan on using it.
- Ferment at 75F with 80% humidity for 18-24 hours.
- Once you reach your target pH (4.9 – 5.1) place your salami in a drying chamber (55F and 80% humidity) till you reach your target weight loss.
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