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Sliced salami sticks fat-meat ratio

Salami Sticks

Course: Appetizer, Sausage
Cuisine: Italian
Keyword: salami sticks
Prep Time: 2 hours
Dry-curing time: 21 days
Total Time: 21 days 2 hours
Servings: 18 6" sticks
Calories: 141kcal
Author: Victor
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  • 800 g lean pork any or a combination of lean ham, shoulder, neck (coppa), or loin
  • 200 g pork back fat or fatty pork belly
  • 25.5 g sea salt
  • 2.5 g cure #2
  • 1/2 clove garlic crushed, for infusing wine only, removed after infusion
  • 30 ml dry red wine
  • 1 g black pepper
  • 0.2 g T-SPX culture
  • 2.5 g sugar
  • 60 ml water


  • Crush the garlic and place it in a small cup. Add the wine and let it infuse for at least 30 minutes and up to 2 hours. Strain the wine before mixing it with the meat.
  • Rehydrate the starter culture in 60 ml distilled water for about 30 minutes to an hour.
  • Weigh the lean meat and the back fat in grams. Calculate the rest of the ingredients.
  • Cut the meat into 2" pieces and freeze for 20 minutes. Grind the meat through a 1/4" (6 mm) grinder plate and fat through a 3/16" (4.5mm) grinder plate.
  • In a small bowl, combine salt, pepper, Cure #2 and sugar.
  • Combine the lean pork with the seasonings, sugar, wine, and rehydrated starter culture. Mix well, until sticky, then mix in the groud back fat.
  • Stuff into natural sheep casings and tie into 18-inch (45cm) links.
  • Using a sterilized needle or sausage pricker, prick holes across the entire salami.
  • Weigh the salami, write down its weight on a tag and attach the tag to the salami. You can do just a couple, no need to do each one.
  • If desired, inoculate with mold.
  • Ferment then dry at 59F - 73F (15C - 25C) and 65% - 86% RH for a period of 7 days as per the drying protocol in the notes, also explained in detail in the post.
  • Mature in the curing chamber at 55F - 57F (13C - 14C) and 73-75% RH for about 3 -4 weeks. Read the post above for more details.


Fermentation/drying schedule. Refer to the post above for more details on this.
Stage Duration Temp RH
Fermentation 8 hours 73F (25C) < 99 %
Drying 12 hours 71F (23C) 75-85 %
Drying 24 hours 69F (22C) 68-78 %
Drying 24 hours 67F (20C) 65-75 %
Drying 24 hours 64F (18C) 68-78 %
Drying 24 hours 61F (16C) 68-73 %
Drying 24 hours 59F (15C) 70-75 %
The seasonings in the recipe are super simple but they work very well. That said, feel free to experiment. As I mentioned above, I really liked the rosemary-flavored salami sticks so that will be my next flavor to try. I'd start with 1% and go from there.


Calories: 141kcal | Carbohydrates: 1g | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 628mg | Potassium: 186mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg