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Grass Fed Smoked Beef Salami Recipe
Ash Tyrrell

Grass Fed Smoked Beef Salami Recipe

I still remember the first time I pulled a fully smoked beef salami off my smoker and sliced into it, watching that deep red color and marbled fat catch the light. I made this recipe using grass fed beef because I wanted a cleaner, more natural flavor without relying on hormones or antibiotics in the meat. It took a bit of patience, but the payoff was a firm, smoky, savory salami that beat anything I had bought from a store
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Total Time 6 hours
Servings: 24
Ingredients Method Notes

Ingredients
  

  • 5 pounds grass fed beef chuck or brisket cut into cubes (grass fed beef has less fat marbling than grain fed, so I add a bit of beef fat to keep the salami from drying out)
  • 1 pound grass fed beef fat cubed (do not skip this, since fat is what keeps sliced salami moist and tender after smoking)
  • 3 tablespoons kosher salt regular table salt is too fine and can make the mixture overly salty, so stick with kosher or curing salt blends
  • 1 teaspoon curing salt Prague Powder No. 1, used specifically for the fermentation and smoking process to keep the meat safe
  • 2 tablespoons cracked black pepper freshly cracked gives a much bolder bite than pre-ground pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika this boosts the smoky flavor even before the meat hits the smoker
  • 1 teaspoon crushed red pepper flakes optional, for a little heat
  • 1 teaspoon ground mustard seed
  • 1/4 cup dry red wine or beef broth helps bind the spices to the meat and adds depth
  • 1/4 cup dry milk powder or soy protein concentrate acts as a binder and helps the salami hold its shape when sliced
  • Natural or collagen casings soaked according to package directions
  • Beef starter culture optional but recommended for a traditional tangy fermented flavor

Method
 

  1. Cut your grass fed beef and beef fat into cubes that fit your grinder easily. Keep everything cold, even partially frozen, since warm fat smears instead of grinding cleanly. Run it all through a coarse grinding plate first for the best texture in your final salami.
  2. Add your salt, curing salt, pepper, garlic powder, smoked paprika, and any optional spices to the ground meat. Pour in the wine or broth along with the milk powder or soy protein concentrate. Mix thoroughly by hand or in a stand mixer until the mixture feels tacky and holds together.
  3. If you are using a starter culture, dissolve it in a small amount of cool water first. Fold it into the meat mixture gently so it distributes evenly throughout. This step is what gives traditional salami its tangy, slightly fermented flavor.
  4. Load your seasoned meat mixture into the sausage stuffer and fill your prepared casings snugly. Work slowly to avoid trapping air pockets, which can cause spoilage spots later. Tie off both ends tightly with butcher's twine once each casing is filled.
  5. Hang the stuffed salami in a warm spot, around 70 to 85 degrees Fahrenheit, for 12 to 24 hours. This fermentation step allows the culture to develop that classic tang and helps preserve the meat safely. Keep humidity moderate so the casings do not dry out too fast.
  6. Set your smoker to a low temperature, around 100 to 130 degrees Fahrenheit, and gradually increase it over several hours. Smoke the salami until the internal temperature reaches 152 degrees Fahrenheit, which usually takes 4 to 6 hours. Use a digital thermometer throughout so you never have to guess.
  7. Once smoked, let the salami hang at room temperature until it cools completely, then refrigerate for a few hours before slicing. Slice thinly with a sharp knife or meat slicer for the best texture and presentation. Store any extra in the refrigerator right away to keep it fresh.

Notes

  • I always keep my meat and fat ice cold before grinding, since this keeps the fat from smearing and ruining the texture.
  • I invested in a simple digital thermometer with a probe, because guessing the internal temperature is not worth the risk with cured meats.
  • I let my salami ferment a little longer when my kitchen runs cooler, since the culture needs enough time and warmth to activate properly.
  • I never rush the smoking stage, since raising the temperature too fast can cause the fat to render out before the inside finishes cooking.
  • I label and date every batch I make, so I always know exactly how long it has been resting in the fridge.