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4.88 from 8 votes

100% Beef Salami

A different type of salami for the beef lover
Prep Time1 d
Drying60 d
Total Time61 d



  • 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.