How to Make Salami Sausage

SALAMI SAUSAGE / Long-term ripened raw sausage
(Raw-fermented sausage type, coarse mixture)
Meat grinder / bowl cutter combined use

Raw materials: (calculated for 10 kg batch)
35.00 % Pork meat, lean 3.500 kg
35.00 % Beef trimmings, lean 3.500 kg
30.00 % Pork back fat 3.000 kg

salami sausageAdditives:
(per kg of raw materials) (total for 10 kg)
28.00 g Nitrite curing salt 280.00 g
1.00 g Starter cultures (mixtures) 10.00 g
3.00 g Sugar (lactose-glucose) 3.00 g

(per kg of raw materials) (total for 10 kg)
3.00 g White pepper, ground 30.00 g
2.00 g Mustard seeds 20.00 g
1.00 g Coriander, ground 10.00 g
0.50 g Pimento 5.00 g


  • CUT Pork meat into small pieces and keep below –10°C
  • Back fat into dices (20 mm), keep below –12°C
  • GRIND Lean beef trimmings 3 mm, keep chilled (0°C)
  • CHOP At medium speed the lean pork meat, back fat
  • including starter cultures and seasonings
  • (until fat displays desired particle size)
  • ADD At slow speed the ground beef trimmings and
  • distribute thoroughly, now add the curing salt and
  • continue chopping (final temperature -4°/-6°C)
  • STUFF Fibrous/collagen casings (55-75 mm)

Gunter Heinz & Peter Hautzinger – Meat Processing Technology

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