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+ servings
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4 from 3 votes

Teriyaki Salami

Fully dried and cured salami with an Asian influence
Prep Time30 mins
Total Time30 d



  • Start by preparing your mold culture. This needs to rehydrate for at least 2 hours (overnight is ok as well) at room temperature.
  • Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place meat and fat in the freezer for an hour or until the temp reaches 32f – 34F.
  • While your meat is chilling rehydrate the casing, the starter culture, and prepare your spices.
  • Grind your very chilled meat on a 6mm plate. If you prefer a coarser salami texture you can grind on an 8mm or 10mm plate). Rechill after grinding. Keep the temperature of the meat below 34f (1c) at all times.
  • Combine all of the spices, teriyaki sauce, and starter culture with the meat and mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
  • Stuff your mince meat into the casings, link, and prick out any air pockets. Weigh your salami and record the weight. Finally, brush with the mold 600 culture and let the salami ferment.

Fermenting and drying instructions

  • To ferment your salami, wrap it in cling film and place the salami in an area that's between 75f and 85f (23.8c - 29.4c) 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.