“Make Homemade Salami with Our Savory Salami Seasoning Recipe”

Discover the Flavorful World of Salami Seasoning

If you love salami, you’re in for a treat with homemade salami using salami seasoning. Whether you prefer it thinly sliced in a sandwich or as a standalone snack, salami is a flavorful and spicy cured meat that can elevate your meals to another level. And it’s not just about buying salami at the store anymore. With homemade salami, you can customize the seasoning to your preferences and create a unique flavor that’s all your own.

The Art of Salami Seasoning

Salami seasoning is what gives salami its distinct flavor. It’s a blend of various herbs and spices that work together to deliver a spicy and savory taste. The blend typically consists of black and white pepper, garlic, and other seasonings such as fennel seeds, coriander, or paprika. These spices are mixed with ground meat and then aged to create the delicious cured meat we know as salami.

Customizable Flavor

One of the best things about homemade salami is that you can customize the seasoning to your taste. With store-bought salami, you’re getting a flavor that’s been predetermined by the manufacturer. But with homemade salami using salami seasoning, you have complete control over the flavor profile.

You can add more garlic for a stronger flavor, more black pepper for a spicier taste, or fennel seeds for a more savory note. And if you’re feeling adventurous, you can try adding different spices, such as cumin or chili powder, for an even more unique flavor.

A Versatile Ingredient

Salami isn’t just a snack or sandwich ingredient; it’s also a versatile ingredient that can be used in many dishes. It adds a rich and bold flavor to pasta dishes, pizzas, stews, and more. With homemade salami using salami seasoning, you can even make your own charcuterie board with an assortment of cured meats to impress your guests.

Using homemade salami also means you can control the quality of the meat you use. You can choose to use locally sourced, grass-fed beef or heritage pork to create a healthier and more sustainable option. Plus, knowing the quality of the meat you’re using can give you peace of mind about what you’re consuming.

Culinary Creativity

If you love experimenting in the kitchen, making homemade salami using salami seasoning can be a fun and creative project. You can experiment with different meat combinations, such as beef and pork or turkey and chicken, and see what flavor profiles work best for you. You can even add other ingredients, like cheese or nuts, to create a more complex flavor.

Not only is homemade salami a fun project to take on at home, but it can also be a unique holiday gift for your foodie friends and family. You can package your homemade salami in a rustic-looking bag or wrapped in butcher paper for a crafty and personalized touch.

The Bottom Line

Making your own salami using salami seasoning can be a rewarding and delicious adventure. With a little bit of experimentation and creativity, you can create your own unique flavor profile that’s sure to impress. So why not give it a try and elevate your charcuterie game to the next level?
salami seasoning	aka homemade salami


1 lb ground beef
1 tsp pink curing salt
1/2 tbsp granulated garlic
1/2 tbsp granulated onion
1/2 tbsp anise seeds
1/2 tbsp fennel seeds
1 tsp black peppercorns, freshly ground
1 tsp smoked paprika
1 tsp red pepper flakes
1/4 tsp ground allspice
1/4 cup dry red wine (optional)


1. In a large bowl, mix together the ground beef, curing salt, granulated garlic, granulated onion, anise seeds, fennel seeds, black peppercorns, smoked paprika, red pepper flakes, and ground allspice until well combined.

2. Add dry red wine into the mixture and stir it until the wine is fully absorbed into the meat mixture.

3. Cover the bowl with plastic wrap and let the mixture sit in the refrigerator for 24 hours so that the flavors can meld.

4. After 24 hours, remove the mixture from the refrigerator and knead it well.

5. On a sheet of plastic wrap, shape the meat mixture into a log. Roll up the plastic wrap and twist the ends to seal the log.

6. Place the log on a baking sheet and prick any air pockets with a sterilized needle.

7. Preheat a smoker to 150°F.

8. Smoke the log for 4-6 hours, or until the internal temperature of the salami reaches 155°F.

9. Remove the salami from the smoker and let it cool to room temperature.

10. Store in the refrigerator for up to 2 weeks. If you plan to keep longer, wrap in wax paper or butcher paper, and store in the fridge.

Ask the Chef – Tips & Tricks

Use Proper Curing Salt: Make sure to use the specific type of curing salt (pink curing salt) mentioned in the recipe and use it in the appropriate amount. This is crucial for food safety and preventing bacterial growth.
Freshly Ground Spices: Freshly ground spices add more flavor and aroma to the salami, and it’s particularly important for black peppercorns.
Marinating in Red Wine: While red wine is optional, it helps add more complexity to the flavor of the salami. You can skip it if you want, but consider marinating for a few more hours (up to 48 hours) to help the flavors meld.
Proper Air Circulation: It’s important to prick any air pockets in the log to ensure proper air circulation and even cooking.
Monitoring Internal Temperature: It’s important to monitor the internal temperature of the salami to ensure it has reached a safe temperature for eating. The internal temperature of the salami should be at least 155°F. A meat thermometer is recommended for this.
Wax Paper: If you’re planning to store the salami for a longer period, consider wrapping it in wax paper instead of plastic wrap. This allows for better air circulation and helps to preserve the flavor and texture of the salami.

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