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Hard Salami

Today we are making the Hard Salami. A delicious salami that should be in every salami maker’s cabinet of goodies. Let me know if you get a chance to make this delicious charcuterie.

Follow basic salami preparation practices when making this sausage.

  1. Clean and sanitize all of your equipment.
  2. Keep your meat and grinder parts super cold (under 34f or 1c) during the grinding process.
  3. Rehydrate your starter culture (in non-chlorinated water) for 30 minutes prior to use.
  4. Mix your very chilled mincemeat (under 34f or 1c), seasonings, and starter culture till the mince becomes very tacky.
  5. Tightly stuff the mince into casings and prick out any air pockets.
  6. Record the starting weight and the target weight of each salami link.
  7. Brush with protective mold culture (unless you plan on cold smoking)
  8. Hang the salami to ferment.
  9. After the pH target has been hit, hang the salami to dry till the weight loss target has been achieved.
  10. Remove from the drying chamber, slice thinly, and enjoy.

Here are a few things you might find useful when making salami.

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Print Recipe
5 from 5 votes

Hard Salami

A delicious smoked salami
Prep Time2 hours
Drying time60 days
Total Time60 days 2 hours
How much do you want to make? 1000 grams



  • Clean your meat of any sinew or silver skin and cut the meat and fat into small chunks (small enough to fit into your grinder)
  • Chill your meat to below 34f (1.1c). Grind the chilled meat and fat through a fine plate (4.5mm). Rechill after grinding.
  • Rehydrate the starter culture in distilled water for 30 minutes prior to using.
  • Prepare the casing by soaking in luke warm water for 10 -15 minutes.
  • Add all of the spices, cure, dextrose, and starter culture to the chilled ground meat. Mix well until everything is thoroughly incorporated. It should feel tacky and stick to your hand if you turn your hand upside down, when finished.
  • Stuff the mince tightly into your casings, prick with a sausage pricker. Weigh your salami and record the actual weight and record your target weight. For this salami I like to target a 40% – 43% weight loss
  • Ferment your salami by placing them in an environment that between 75F (23.9c) and 85F (29.4c) with high humidity for 18-24 hours. You can achieve high humidity by wrapping your salami in cling film. This locks in the moisture. A good place to ferment is in your oven with the light on but the oven off. (EVERY STARTER CULTURE IS DIFFERENT. THESE INSTRUCTIONS ARE FOR THE FLAVOR OF ITALY STARTER CULTURE). The goal of fermentation is to reach a pH between 5.2 and 4.9.

Cold Smoking this salami

  • I like to cold smoke while I ferment. So, you can either cold smoke for 8-10 hours during the beginning of your ferment or you can do it at the end. Either way works. Just remember that you will need to keep the temperature and humidity parameters the same in your smoker. Keep the cold smoke to under 86f (29.4c) and add a pan of water with a paper towel in it to "wick" the moisture.
  • With the Flavor of Italy starter culture, it normally takes 18-24 hours to hit target. You are looking for a ph of anything between 4.9 pH and 5.2 pH. (I like to target 4.9). Once you have reached the target pH you can transfer your salami to the drying chamber.

Drying you Salami

  • The drying conditions should be set to 55F (13c) and 80% humidity. Leave it in here till you lose 40% – 43% moisture loss.
  • once you hit your weight loss target, slice thinly and enjoy

Storage Instructions

  • To store your salami, remove the casing and wash the salami with either vinegar or wine. Place your salami stick in a vacuum sealed bag and refrigerate.

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7 thoughts on “Hard Salami”

  1. i have a home made smoker made with 2×4 framing and insulated, my heat source is propane and to cold smoke i just smoke with wood chunks in a cast iron pan. Currently i need to be around the smoker when smoking to check temps.

  2. I will be making the hard salami. I am retiring and will have nothing but time to make and smoke meat. My current smoker is a Dyno-Glo that I turned into a cold smoker with a Auber controller it works but is very small. So I could really us the model 3.5 from Smokin it.

  3. 5 stars
    Your videos are some of the best. I think I have watched them all 1-2 times. I very much enjoy your sausage making and smoking videos. At your recommendation I bought a Smokin it cold smoke generator. It is the very best for cold smoked salmon. Now I need one of their smokers.

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