Other The Practical Guide to Making Salami

[Michi]

This book was published in June 2024, and I got my copy about two months ago. This is the best and most comprehensive resource for making salami that I've managed to get my hands on. Really complete and detailed explanations of every aspect of salami making you can think of (plus a whole bunch you probably can't think of).

The book includes 264 recipes from all over the world. As one would expect, the majority are European, but there are also more exotic recipes there, from India, Thailand, Brunei, Brazil, South Africa, and more.

If you ever consider making your own salami, this really is a worthwhile read!

 

[maxxpup]

The curing process is beyond the scope of what most home cooks can achieve, if I had to guess.
Sounds like fun though.

 

[Michi]

The curing process is beyond the scope of what most home cooks can achieve, if I had to guess.
Sounds like fun though.

I've made some very nice salamis in my normal fridge using casings from UMAi and Misty Gully. That way, you do not need a humidity-controlled curing chamber. There are some limitations; in particular, you cannot use mold. But there are still plenty of dry-cured salami recipes that work well with these casings.

Having said that, if you have never made sausage before, I'd start with something less challenging, such as Bratwurst. Salami requires advanced technique and ingredients, and there are more things to go wrong than with just about any other kind of charcuterie. Learn to walk first, then start running