This is the basic formulation of a simple salami, embedded in a 50 gauge wrapper/casing. The seasonings can vary according to the desired flavor. The most common seasonings we recommend are black pepper, a little red wine, nutmeg, garlic and cloves.
Basic salami formulation
Ingredients
Pork – 70%
Pork fat – 30%
Dextrose, malto dextrin or common sugar: 0.5%
Salt – 2.8%
Curing salt (6% of nitrite, 3% of nitrate and 93,75% of salt) – 2.4g per kg of meat
Starter culture (lactic acid bacteria) – 15 grams for 100 kg of salami
Method of preparation
The basic procedure is to finely grind the meat at a low temperature. The fat can be chopped or ground, depending on the recipe. The condiments, seasonings, starter culture and additives are added and the dough is worked for a few minutes with your hands or mixer. Embed in 50-gauge natural or collagen casing/casing. Continue with maturation according to the table below. If you want more detailed instructions, read the post Salami Recipe.
Fermentation Process for 50 gauge casing/casing
| Temperature | Moisture | Time |
| 24C | 92 % | 24 hours |
| 22C | 90 % | until the pH reaches 5.3 |
| 20C | 88 % | until the pH reaches 5.0 |
| 18C | 85 % | 24 hours |
| 16C | 85 % | until you lose 15% to 20% of weight. The break at this point should be +- 2% per day |
English 
Português do Brasil
Boa tarde! Costumamos comprar salame artesanal misto, carne suína e bovina. Normalmente já estão secos o suficiente, prontos para consumir. Porém, na última vez que estivemos nesse lugar colonial, onde adquirimos o produto, acredito que, por motivo da chuva constante, há alguns dias, eles estão precisando secar mais, nota-se pelo aroma forte, e por estarem muito macios. Mas segue chovendo muito aqui na minha região, então queria uma sugestão sua, de como fazer para que sequem bem mais, não ficando em área externa? Desde já, agradeço pela atenção. Neuza Maria
Pode embrulhar o salame em papel manteiga e deixar na geladeira algun dias para ficar mais firme. Creio que uns 15 dias já sejam suficientes.
Good afternoon.
When the salami is ready, can I dry it in the sun? Or leftovers at temperatures above 30 degrees? I don't have a smoker or refrigerator.
Alfredo, under these conditions I would risk trying only very thin salamis, which become drier in a short time, like these:
Hello, how are you?
I have a question, and I can't resolve it...
My salami is not losing weight at the rate it should... it is at the correct temperature and humidity, but it doesn't lose weight, it doesn't dry out, what could it be? What should I change?
Hi Henrique. It's probably a lack of air circulation. It is necessary to maintain light and constant ventilation in the area to facilitate the exchange of humidity between the environment and the salami. A small fan or computer fan pointed to the sides, not directly over the salami, are good options.
Good night and health. I recently purchased, among other products, a quantity of natural, salted tripe. Everything delivered to satisfaction, excellent quality, nothing to complain about. but the casings that came are extremely thick, of a large caliber, almost like sausages, or even more. How can I order thinner casings, more suitable for normal sausages, on my next bill? I didn't see a place in the store to choose the caliber of them. Could you guide me about this?
Hello Solonel. The casing purchased in your order was straight beef casing, which is generally used in salami and has a naturally high caliber, generally between 45 and 50. This natural casing that we sell is of a single caliber. For finer products, with smoked or traditional barbecue sausages, we recommend natural pork casing, which has a caliber ranging between 28 and 32. Alternatives to salami are collagen casings which has a precise caliber, we have 45, 50, 55, 60 and 80mm diameter/caliber.
Hello Eduardo, congratulations on the excellent post and thank you for sharing your knowledge with everyone. Question, can I leave the salami hanging at room temperature after the maturation time in the refrigerator, as I have seen displayed in stores?
Thanks.
Yes, it can, but hanging without protection it will continue to lose weight, becoming drier and drier. The ideal is to pack it well and store it in the refrigerator so that it stabilizes and stops losing water.
Curiosity
Good morning, where did you get the image of the artisanal salami used?
I would like to use it but I don't want to have problems with image rights/copyrights!
GOOD MORNING, IT IS MANDATORY TO USE THE STARTER CULTURE IN THE RECIPE, IS THERE ANY OTHER ALTERNATIVE?
The starter culture is optional. Use a little wine in the recipe for acidification. The culture will enhance the flavor and aroma of the product, but it is an optional ingredient.
I've always enjoyed a good salami, I think the ones in the markets are expensive because they're very salty, I loved this tip on how to make salami, you can use it with smoked wood from a country stove or not, just like sausage. or I have to leave it in the fridge for a long time for it to mature. I want to make this salami I love it.
Hi José. Salami can be smoked at a low temperature – close to 35ºC – for two or three hours, then it must be “cured”, that is, it must lose water until it weighs 60% of its initial weight. At this point, that is, when you lose 40% of weight, the salami will be ready. The ideal environment for losing weight is dark, with light ventilation, a temperature close to 14ºC and high humidity – around 80%. Salami cannot be cooked, it has to be cured.
Goodnight! Can you recommend a precision scale to me? I'm just starting out in the field and I really enjoyed your tips. Thanks in advance.
Good luck, I've been making smoked and sausages for almost a year now, so I believe I can tell you. There is a scale that is sold in farms, appliance stores, etc. that costs on average R$30.00. It's available on the free market too, it should be between R$20.00 and R$30.00. It is excellent!
Hello Master!
I would like to know the role of powdered milk in your recipes so I can understand why you don't use it in this salami recipe.
Hug.
Hi Cyro, powdered milk works as a binding, emulsifying and stability agent. Helps retain water and bind. It is an optional ingredient and is often replaced by isolated soy protein or a mix of stabilizers.
Man, I've been diligently reading your recipes and tips on making sausages and it's increasingly awakening my curiosity and desire to make them at home for my own use and who knows, if things work out, I'll sell them to friends or at fairs, I'm even thinking about it. the construction of a handmade bagging machine to stuff the sausages... I've worked in butchers, I have some experience in the production of sausages, but in an industrial way. I'm looking for a more natural way of manufacturing and I'm finding the answers here.... Thank you for this beautiful work, big hug!