Kosher Salami
Description
This traditional Kosher Salami is a masterclass in curing and smoking, resulting in a firm, flavorful dried sausage perfect for charcuterie boards. Made with lean beef chuck and beef fat, it is seasoned with garlic, white pepper, coriander, and a touch of wine for depth. The curing process draws out moisture while developing complex savory notes. Ideal for slicing thinly over crackers, adding to antipasto platters, or enjoying as a hearty snack. This recipe requires patience and proper drying conditions but rewards you with an authentic, restaurant-quality cured meat.Ingredients
Directions
-
Cube 2 pounds of beef fat into small pieces.
-
Grind the lean beef chuck through the fine disk of a meat grinder.
-
Grind the cubed beef fat through the coarse disk of a meat grinder.
-
In a large bowl, mix 5 tablespoons salt, 1.5 teaspoons finely minced garlic, 1 tablespoon finely ground white pepper, 1.5 teaspoons coarsely crushed white pepper, 1 tablespoon coarse-ground coriander seed, 1 tablespoon sugar, 1 cup dry white wine, 0.5 teaspoon ascorbic acid, and 1 teaspoon saltpeter.
-
Combine the ground beef and fat in a large mixing bowl.
-
Pour the spice and wine mixture over the meat and fat.
-
Mix thoroughly by hand or with a mixer until the spices are evenly distributed.
-
Spread the mixture into a shallow pan and cover.
-
Refrigerate the meat mixture to cure for 24 to 48 hours.
-
Prepare 4 feet of large beef casings by rinsing them thoroughly.
-
Stuff the cured meat mixture into the casings using a sausage stuffer.
-
Tie off the sausages into 8 to 9 inch links.
-
Hang the stuffed links in a cool, dry, well-ventilated area to dry for one week.
-
Wipe the surface of the sausages dry with a clean cloth.
-
Smoke the sausages at a cool temperature of 120 degrees Fahrenheit for approximately 8 hours.
-
Increase the smoking temperature to 150-160 degrees Fahrenheit and smoke for an additional 4 hours.
-
Hang the smoked salami in a drying room or area with good air circulation for an additional three weeks.
-
Check for firmness and proper drying before slicing and serving.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 2270.0kcal
- % Daily Value *
- Total Fat 136.2g210%
- Saturated Fat 54.5g273%
- Cholesterol 708.2mg237%
- Sodium 653.8mg28%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 236.1g473%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Safety Note: Always use food-grade saltpeter (sodium nitrite) and ascorbic acid specifically intended for curing meats to prevent botulism and ensure proper preservation.
Kosher Compliance: To make this truly kosher, ensure the beef is sourced from a kosher butcher and has been slaughtered and prepared according to kosher laws. The flavor profile mimics traditional kosher deli styles.
Drying Conditions: Ideal drying conditions are between 50-60 degrees Fahrenheit with 60-70% humidity. Poor air circulation can lead to mold growth.
Storage: Once fully dried, salami can be stored in the refrigerator for several months or frozen for longer preservation. Keep vacuum-sealed or wrapped tightly in butcher paper.
Ingredient Substitution: If beef fat is unavailable, pork back fat is traditionally used in non-kosher salami, but for this recipe, lean beef with a slightly lower fat content will result in a firmer, less creamy texture.
Smoking Tip: Use mild wood chips like apple, cherry, or hickory for a subtle smoke flavor that complements the garlic and pepper. Avoid strong woods like mesquite which can overpower the delicate spices.
