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
- Casings
- Flavor of Italy
- Apera pH Meter with Bluetooth
- Extra Calibration Liquid for pH meter
- Dextrose
- Cure #2
- Sausage Stuffers
- Meat Grinder
- InkBird Controllers temp & Humidity
- Dehumidifier Eva Dry 1200
- TaoTronics Humidifier
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100% Beef Salami
Ingredients
- 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
Instructions
- 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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excellent as always Eric ,I did Sujuk a while back which is all beef but I’d like to try this more Texas Style!
This came out nice. I think next time I’ll smoke it for a few hours during fermentation..
Great salami, added black peppercorns and 12” casings. Better than anything at the store, Eric was great with responding to emails and questions during the mix. Thanks again and off to the next batch.
Hi Eric! Thanks for the recipe. It says “36.32 g Nonfat dry milk powder .2% (optional)” — is the typo here on the weight or the percentage?
I just fixed it. The “.2% (optional)” should read “2% (optional)”. The calculation was correct. Thanks for catching that.
Thanks for the clarification!
I love this recipe as it is fully kosher(if you skip the milk).
3 questions:
1: Can I make this without a PH meter?
2: Can I use Bactoferm B-LC 007 from Butcher & Packer?
3: What spices can I add to make it more exciting(fennel, cayenne, etc.)?
Thank you so much
Yes, Yes, and Yes. When you ferment, you will need to let it go the full 24 hours just to be sure you hit your ph target. Maybe even 30 hours. You can add all of the above to make it more interesting. Black garlic powder, Calabrian pepper powder, fennel for sure, basically anything you want