Kosher Salami

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.

Cooking Method: Smoking

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 10

Calories: 2270.0

Dietary: Gluten-free

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

8 pound Lean boneless beef chuck,

Directions

1
Cube 2 pounds of beef fat into small pieces.
2
Grind the lean beef chuck through the fine disk of a meat grinder.
3
Grind the cubed beef fat through the coarse disk of a meat grinder.
4
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.
5
Combine the ground beef and fat in a large mixing bowl.
6
Pour the spice and wine mixture over the meat and fat.
7
Mix thoroughly by hand or with a mixer until the spices are evenly distributed.
8
Spread the mixture into a shallow pan and cover.
9
Refrigerate the meat mixture to cure for 24 to 48 hours.
10
Prepare 4 feet of large beef casings by rinsing them thoroughly.
11
Stuff the cured meat mixture into the casings using a sausage stuffer.
12
Tie off the sausages into 8 to 9 inch links.
13
Hang the stuffed links in a cool, dry, well-ventilated area to dry for one week.
14
Wipe the surface of the sausages dry with a clean cloth.
15
Smoke the sausages at a cool temperature of 120 degrees Fahrenheit for approximately 8 hours.
16
Increase the smoking temperature to 150-160 degrees Fahrenheit and smoke for an additional 4 hours.
17
Hang the smoked salami in a drying room or area with good air circulation for an additional three weeks.
18
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.

Keywords: kosher, salami, beef, cured, dried, sausage, smoked, charcuterie, garlic, coriander, white pepper, saltpeter, air-dried, preserved, beef fat, curing, homemade, deli, snack, appetizer

Read it online: https://www.chefs-mate.com/recipe/kosher-salami/