I really like spicy food, so when one of our Patrons suggested we make the spiciest salami on the planet I just couldn’t resist!!
The Carolina Reaper Salami is a simple salami that packs a whole lot of heat. Realistically, you can reduce the peppers in it to make it more manageable but I figured I would post the recipe how I made it and let you decide😁.
This is going to be an all pork salami using a 70/30 lean to fat ratio and to bring the heat we will be adding .5% Carolina Reaper powder as well as 12 Carolina Reaper peppers to the recipe. This is one seriously spicy pepper that has smoky and fruity notes with a whole lot of heat! It can reach up to 2.2 million SHU. THAT’S HOT!! We will also be using Insta Cure #2 because the processing time will be longer than 30 days to dry and to ferment this salami we are using the starter culture Flavor of Italy which will lower the pH of our Reaper salami in under 24 hours.
The absolute most reliable way to test the pH of your salami is with a pH meter. If you plan on getting into this hobby you’ll want to get a reliable pH meter. This isn’t something that you want to go cheap on. A good quality pH meter will last you a long time and offer you the peace of mind of knowing that you are producing a safe product to eat. We use the pH meter from Apera Instruments PH60S-Z. This Pocket pH Tester has blue tooth capability, can be calibrated for extreme accuracy, and is very easy to use. They also make a (non bluetooth version) PH60S. The great thing about pH meters is that you can use them for all sorts of things other than salami making. We use ours to make beer/wine, cheese, fermented foods (kim chi, sauerkraut, hot sauce), kombucha, and gardening/hydroponics. There are many different styles of pH meters but if you stick to the ones that I linked above (the swiss spear units) you can do everything i mentioned without a problem.
The last thing you need in order to make this salami is a place for it to dry. The best option for most people is to have a drying chamber. This chamber provides a controlled environment so that your salami can dry evenly. Building a drying chamber is relatively easy but if you don’t want to build one and have some rainy day money laying around buying a drying/curing chamber is even easier.
Follow basic salami preparation practices when making this sausage.
- Clean and Sanitize all of your equipment.
- Keep your meat and grinder parts super cold (below 35F) during the grinding process
- Rehydrate your starter culture (in non-chlorinated water) for 30 minutes prior to use.
- Mix your very chilled mince meat, seasonings, and starter culture till the mince becomes very tacky
- Tightly stuff the mince into casings and prick out any air pockets
- Record the starting weight and the target of each salami link
- Brush with protective mold culture
- Hang the salami to ferment for 24-72 hours (depending on the starter culture)
- After the pH target has been hit, hang the salami in a drying chamber till the weight loss target has been achieved.
- Remove from the drying chamber, slice thinly, and enjoy
Here are a few things you might find useful when making this sausage
- High Quality Natural Casings (AA Grade)
- Iodophor Sanitizer
- MK4 Thermapen (Accurate Thermometer)
- Chef Knife – KOTAI
- Boning Knife
- Sausage Pricker
- Carolina Reaper Powder
- Flavor of Italy
- Apera pH Meter with Bluetooth
- Insta Cure #2
- Non Fat Dry Milk Powder
- Meat Grinders
- Meat Mixers
- InkBird Controllers temp & Humidity
- Dehumidifier Eva Dry 1100
- Cool Mist Ultrasonic Humidifier
Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!
If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.
The Reaper Salami
- 700 g lean pork
- 300 g pork back fat
- 25 g kosher salt
- 2.5 g insta cure #2
- 3 g granulated garlic
- 3 g black pepper
- 5 g Carolina reaper powder or to taste
- 12 fresh Carolina reaper peppers if you can't get fresh peppers increase the % of the powder to 1% or to taste
- 2 g dextrose
- 20 g Non Fat dry powder milk
- 61 mm collagen casings
- Flavor of Italy Starter Culture 1/4 tsp of starter culture dissolved in 2 tablespoons of distilled water. Let rehydrate for 30 minutes prior to using this is for every kilo of meat that you have
- Mold 600 1/4 tsp of mold 600 per 1/4 cup of distilled water. Prepare 3-4 hours in advance.
- Prepare your mold culture if you plan on using this. Allow it to rehydrate for at least 2 hours before use.
- Clean your meat of any silver skin, sinew, arteries and cut into small chunks. Cut the pork back fat into small cubes. Keep pork meat and fat separate. Place meat and fat in the freezer to chill till the temperature reaches mid 30’s.
- Grind your very chilled meat and fat on a 6mm plate. Rechill your meat and fat for 30 minutes.
- Rehydrate your casing, prepare the seasonings, and starter culture.
- Mix the seasonings/peppers, and starter culture with your ground meat. Mix till the mince becomes very tacky.
- Stuff your mince meat into the collagen casings and prick out any air pockets. Weigh your salami and record the weight. Brush with Mold 600
Fermenting and Drying instructions
- To ferment your sausage hang at room temperature (75F-85F) for 18 – 24 hours (if you have a way to test the pH you are aiming for anything between 4.9 and 5.2)
- after fermentation place the meat in a drying chamber where the temperature is 55F and the humidity is 80%. Here it will stay till it looses 40% of its weight.
- After you hit your weight loss target your salami is ready to enjoy.
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