When it comes to dry-cured charcuterie we really believe salami making is the toughest art to master. This also makes it the most rewarding, we’ve been obsessed with producing the perfect salami for a while (and it will be a never-ending pursuit) and faced many a problem along the way. When your dry-curing whole cuts, you can easily end up with an amazing product provided the meat is good quality, whereas when you’re trying to make delicious charcuterie from offcuts stuffed into a pig intestine your craft is really the thing that’s going to make the difference.
The trouble is there are so many variables to control, and the quality of the final product is really directly proportional to the effort you put in to controlling them. Having said that you can achieve a really tasty salami with a DIY home cure, here are the basics to get you started:
Meat and Fat:
As with all charcuterie choose high quality meat, go to your butchers, we aren’t cooking anything so the quality of the meat is laid bare.
We are looking for a meat to fat ratio of 70:30, we wouldn’t recommend going any leaner than that, fat is flavour after all, and its presence slows the drying of your salami (meaning even more flavour development). Pork shoulder bought diced from a butchers will naturally possess the magic 70:30 ratio as traditionally salami was made of its off cuts.
When using other meats such as beef or venison use additional pork fat, it has unbelievable texture and flavour and is less prone to going rancid than the fat of other meats.