Today I show you how you can make a delicious beef salami yourself. The preparation takes a little time, but it’s definitely worth it!
The beef salami production is often a big challenge, especially for beginners, because you need a certain ambient temperature and humidity for optimal ripening.
What’s important to me is this: Of course, raw sausage aging is best done with a curing chamber. Alternatively, there is also the possibility to do without, as I also explain in this post.
If you are a beginner, you should definitely check out my make your own salami as a beginner, as you will find all the necessary information for making salami there in detail.
Here you can find the complete beef salami recipe as a video or to read through.
Have fun and good luck making it!
Beef salami – What do you need to make it?
Meat per kg
- 100% beef (min. 20 – 25 %fat) (1000 g)
- 75% lean beef (750 g)
- 25% pork loin fat (250 g)
Spices per kg:
- 25.5 g salt
- 2.5 g Cure #1
- 3 g sugar mixture (dextrose / sugar)
- 2 g black pepper
- 1 g paprika
- 0.5 g mace
- 0.5 g allspice
The equipment to make beef salami
For maturing cured sausages you need special artificial casings. I recommend fiber casings in caliber 55/25.
The casings can also be smoked and support the ripening process ideally.
Place to dry and mature the sausage
To age this raw sausage, you need an environment where both humidity and temperature are relatively constant. There are several possibilities for this. I have already matured cured sausages in the fridge or cellar without any problems.
Optional: If you want to be on the safe side, then a ripening cabinet is the best choice. My recommendation: Dry Ager DX 500
Make beef salami – Step-By-Step Instructions
1. Cut the meat and bacon into pieces suitable for mincing. You can adjust the size depending on how big your mincer is.
2. Put the meat pieces in the freezer for 1-2 hours to freeze. This will help you later with the mincing and ensures that the mass does not get too warm.
3. Now you can grind the meat. Depending on how coarse or fine you want your beef salami, you can use different perforated discs here. Honestly, this is a complete matter of taste. I use the medium perforated disc (5 mm) for the beef salami.
4. Add the spices to the mixture and mix well for about 3 – 5 minutes. The sausage meat should have a good binding.
5. Pull the casing onto the sausage filler and tie the casing end with kitchen tape. Whether you use natural or artificial casing is up to you. The important thing is that the casing is suitable for raw sausages.
6. Now fill the mixture into casings. Make sure that there are no air pockets.
7. Tie the other end with kitchen tape.
8. (Optional): If you feel that air pockets have occurred, take a needle and pierce the sausage to open any air holes that are present.
9. Hang the salami for 24-48 hours at high humidity (>95%) and temperature (20-25 degrees Celsius) to ferment. You can spray the beef salami with water here sometimes to maintain the highest possible humidity.
10. After 24 you can hang it up in any cool place. The humidity should be about 80% and the temperature not more than 15 C° (59 °F). If you don’t have a maturing cabinet, then in many cases you can hang them in the basement if the parameters are reasonably suitable. That’s what I did for a long time.
11. After the drying time your beef salami is ready😄. This varies greatly depending on what caliber you use and what your environmental conditions are. Depending on the desired degree of hardness, you can let the sausage dry for between 2 and 8 weeks. Important: The maturing process takes time. Be patient until you reach your desired degree of hardness. Have fun making it!
Book recommendation: The Full Guide On Making Sausages Easily At Home – Step-by-step instructions & 37 delicious recipes
How long is the shelf life of the beef salami?
Your beef salami will keep for several months. However, it will gradually lose more moisture and eventually dry out completely. Therefore, it makes sense to store them vacuumed in the refrigerator.