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
Making your own Brettsalami – What do you need?
INGREDIENTS PER 1 KG
- 80 % pork shoulder (800g)
- 20 % pork back fat (200g)
Spices per Kg of ground meat
- 21.5 g Salt
- 2.5 g Cure #1
- 8 g paprika
- 3 g dextrose / sugar
- 2 g white pepper
- 2 g garlic powder
Equipment for making 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.
Making Brettsalami – Step-By-Step Instructions
1. 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.
2. Mix the spices with the salt and the cure #1.
3. now lift the spices under the meat pieces. Each piece of meat should be covered with the spices.
4. 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.
5. Now it’s time to grind the meat. Grind the meat through the middle perforated disc (4.5mm) .
6. Now mix the mass with your hands for a few minutes until a nice binding is formed.
7. 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.
8. 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.
9. 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.
10. 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.
11. 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.
12. 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.
13. Your Salami without casing is ready. Enjoy it😊.
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!