Ingredients:

  • 3 lbs beef chuck steak (trimmed of excess fat)
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp ground coriander
  • 1/2 tsp ground mustard seed
  • 1/4 tsp crushed red pepper flakes (adjust to taste)
  • 1/4 tsp ground white pepper
  • 1/4 cup non-fat dry milk powder
  • 1/4 cup cold red wine (optional)
  • 1/4 cup ice water
  • 1 tbsp Prague Powder #1 (curing salt)
  • 1 package of 2-inch diameter hog casings

Instructions:

  1. Soak the casings: Rinse the hog casings under cold water, then soak them in lukewarm water for at least 30 minutes before using.
  2. Rinse again: After soaking, rinse the casings thoroughly to remove excess salt.
  3. Trim the beef: Cut the beef chuck into small chunks (about 1-2 inches), removing any large pieces of fat.
  4. Grind the meat: Use a meat grinder fitted with a medium plate to pass the meat through into a mixing bowl.
  5. Mix ingredients: Add all the seasonings and other ingredients to the ground meat mixture and mix thoroughly.
  6. Prepare the stuffing: Fit the soaked hog casings onto a sausage stuffer tube and tie a knot at the end.
  7. Stuff the sausages: Carefully feed the meat mixture into the casings, twisting into 6-inch links and tying off the ends.
  8. Prick the salami: Use a pin or sharp knife to prick small holes in the sausage links to release air.
  9. Hang to dry: Hang the sausages in a cool, dry place for 5-7 days, turning them occasionally.
  10. Smoke (optional): Lightly smoke the salami at 160°F for about 1-2 hours until it reaches an internal temperature of 155°F.