Whilst dry aging is most commonly associated with beef, it can also be used on other meats including salami. Dry aged salami becomes spicier and drier the longer it hangs. The process can take anywhere from 2 to 12 weeks, and over this time, the flavor of the ham will improve whilst retaining its delicious and delicate consistency. Today, we explore dry aged salami and share our favorite recipe/ tips and tricks.
Dry aged salami recipe
Ingredients for 2 LBS of Salami:
- 350 g Lean Pork
- 350 g Lean Beef
- 300 g Pork Backfat
- 22.5 g Salt
- 2.5 g InstaCure #2; contains salt, sodium nitrite (6.25%) and sodium nitrate (1%)
- 2 g Ground Black Pepper
- 2 g Paprika
- 29-32mm (1 1/8″ – 1 1/4″) Natural Hog Casings; 2LBS of meat will require about 5 feet casing
- Meat Grinder
- Sausage Stuffer
- Butcher’s Twine
- Needle or Sausage Picker
Start with very cold cuts of meat then work quickly and do not allow for the meat to become too warm. Cut the Pork, Beef and Pork Fat into one-inch cubes then mix and grind with a course or medium (4.5 mm) perforated disc. Add the salt and spices into the ground mixture, then work it into the meat to make sure to incorporate it well into the mixture to bind it completely.
Tie the end of a casing strip, roll the casing onto the sausage stuffer, and fill the casing with the mixture while leaving out as much air as possible. Use the butcher’s twine to tie off every foot of the casing and leave enough twine on one end to hang the salami. Poke each piece all over with the needle to create pin holes throughout.
For the first 24 hours, hang the salami at room temperature of 68 degrees and 95% humidity and spritz water lightly on and around them to create that humidity level. The color of the salami will become darker after hanging at room temperature. Next, hang each salami inside the Home or Pro Edition Steak Locker Dry Age Meat Fridge and set the temperature to 55 degrees and 65% humidity, the locker will go through short defrost cycles and will fluctuate between 45 – 65 degrees and 55 to 75% humidity, as long as it doesn’t stay at the high end for longer than 30 minutes, there’s a safe charcuterie environment. Allow for these to cure for up to 3-4 weeks, depending on how firm you’d prefer the final product. Check that the end of each salami hanging is supple, if it’s too hard, increase the amount of humidity by a few percentage points, if it’s too soft, decrease the amount of humidity.
As always, we recommend getting familiarized with the development, reasons, and ways to prevent mold and understand the difference between the good and bad bacteria or ways to prevent botulism.
Here at Steak Locker, we love nothing more than experimenting with different produce to create delicious dry aged meats, poultry and even fish. We would love to see your results from using the Steak Locker so tag us in your photos on social media. Check out some of our favorite recipes: