Salami made at home, without equipment and without additives

This salami was made for those who wish to produce homemade salami without any additives or do not intend to purchase equipment. Using things available at home it is possible to make great salami. The only additional ingredient that cannot be missing is tripe, which was straight beef in this case. I used a mini wine cellar, which I have at home, for the drying/maturation process.

A common refrigerator is another option, but it is important to use a box as was done in this recipe. homemade salami made in the fridge. The important thing is to demonstrate that anyone can make salami at home, without purchasing specific equipment.

Want to learn more, read the post How to make salami?

Important Note: This recipe does not use curing salt, if you want to sell or add more protection to your salami, read the post Curing salt what it is and how much to use or do many others salami recipes with curing salt that we provide.

Salami ingredients

1000g shank;
20g salt;
4g black pepper;
4g ground coriander seed;
4 cloves of garlic (approx. 20g);
50ml white wine;
3 units of straight beef tripe.

Salami preparation

Cut the pork, preferably ham, into very small pieces. Separate the fat from the skin and slice the fat thinly.

Squeeze the garlic and mix with the other ingredients or process everything in a food processor.

Add the condiments with the meat and fat and mix well until it forms a sticky, sticky dough with a good binding. This step is important so that the salami becomes more rigid, without falling apart when cut.

Use a funnel to place the salami in the casing. Prick the areas with air as the internal air will oxidize the meat and fat, leaving these areas dark and with an altered flavor.

Hang in a cool, damp, dark and airy place until the salami loses at least 45% of its initial weight. If you don't want to follow the weight, press regularly and when it feels firm when pressing, it's ready. I hung it in a mini cellar for 12 wines, which is a great environment. Add some pots of water to increase internal humidity.

To store, remove the casing, rub with a little olive oil and vacuum pack or wrap with a few turns of plastic wrap. This way it will last at least 90 days in the refrigerator.

Maturation/drying

Weight day 1 – starting weight
Salami 1: 463g
Salami 2: 431g
salami 3: 486g

Weight on the 18th – final weight
Salami 1: 224g (52% loss)
Salami 2: 205g (52% loss)
salami 3: 240g (51% loss)