Make a salami without casing – Quite uncomplicated and delicious
- Type
- Cured sausage
- Level
- Medium
- Rating
- Rate this recipe
In this post, I’ll show you how to make Brettsalami (“board salami”) yourself. Salami is a raw sausage and is therefore one of the most demanding types of sausage to make yourself.
However, this one is made without casing and is therefore perfect for getting started with making your own salami.
In this post, you’ll find my paprika variation. However, you can make it with any recipe of your choice. Would you like a pepper, spice or chili coating around the salami? Then check out below. Here I explain how to make the coating.
Here you can find the complete salami without casing recipe as a video or to read through.
Have fun and good luck making it
Table of Contents
Brettsalami – What do you need to make it?
Ingredients per 1 kg
| Ingredient | Grams | Percent |
|---|---|---|
| pork shoulder | 800 g | 80 % |
| pork back fat | 200 g | 20 % |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| ground meat | |
| Salt | 21.5 g |
| paprika | 8 g |
| dextrose / sugar | 3 g |
| Cure #1 | 2.5 g |
| white pepper | 2 g |
| garlic powder | 2 g |
The equipment to make Brettsalami
You need a meat grinder to “grind” the meat. The meat is chopped into small chunks with it.
Untreated wooden board
You need the wooden board for the board salami. The salami is dried on the board. The board should not have any deep cuts. It must be a natural wooden board without any coating.
Cheesecloth / Passing cloth
The cheesecloth or also called straining cloth is for covering your board salami. The cloth is permeable to air and therefore perfectly suitable.
Make Brettsalami – Step-By-Step Instructions
Cut the meat into strips or cubes. The size varies depending on how big your meat grinder is. The bigger the grinder, the bigger your pieces of meat can be.
now lift the spices under the meat pieces. Each piece of meat should be covered with the spices.
Now put the meat in the freezer for 1-2 hours to freeze.
Tip: Put the parts of your meat grinder also in the freezer. This will keep the meat cooler later.
Now it’s time to grind the meat. Grind the meat through the middle perforated disc (4.5mm) .
Now mix the mass with your hands for a few minutes until a nice binding is formed.
Press the salami meat flat onto an untreated board. It should be a maximum of about 2 cm thick. It is important that the sausage meat is uniformly thick.
Cover your board salami and store it for about 2 days at room temperature (about 20 C° – 68 °F). It is important here that the cloth is permeable to air. My tip would be a cheesecloth.
Turn the salami over every 12 hours during the 2 days. Especially when turning the salami for the first time, you must be careful that it does not tear. It is best to use a spatula for this.
After the 2 days, place the salami on sticks or a grid. This will allow the salami to “breathe” sufficiently and prevent your salami from starting to mold.
Now store the salami for about 2-3 weeks in the dark at about 15 C° (59 °F). Turn it every few days so that it is not always stored in the same place on the sticks.
Optional: if you want a spice coat on the salami, you can coat it with liquid gelatin and roll it in the spices of your choice or in pepper.
Your Salami without casing is ready. Enjoy it😊.
Frequently asked questions
What is a Brettsalami?
What is a Brettsalami?
A board salami. It is an ordinary raw salami in everything but its shape: the same meat, the same cure, the same spices, only instead of being stuffed into a casing it is pressed flat onto an untreated wooden board and dried under a cloth. The board takes moisture out of the underside, the cloth lets air at the top, and turning it every twelve hours is what makes both sides dry at the same rate.
That is why I recommend it as a first salami. You need no casing and no stuffer, and you can watch the whole drying process happen in front of you instead of guessing at it through a casing. If something goes wrong you see it on the first day rather than weeks later.
How long is the shelf life of board salami?
How long is the shelf life of board salami?
Your board salami can be kept for several months. As always, the important thing is to see-smell-taste!
Is it absolutely necessary to cover the salami? What is the reason for covering? Dust?
Liquid gelatin: ratio please between gelatin(dry) and water?