Making salami at home requires pork meat and a variety of spices to taste, along with some less intuitive ingredients, such as culture bacteria, dextrose, pH test strips and cure. Equipment such as a meat grinder, sausage stuffer and stand mixer is not required but makes the entire process much easier and more efficient.
Most of the meat in salami is pork shoulder, with some pork back fat added in. Spices include salt, black peppercorns, fennel seeds, bay laurel and sage. Using 6 pounds of pork shoulder and 1 pound of back fat will make 4 12-inch pieces of salami.
To begin, grind the pork shoulder, and mix it with the spices and other ingredients. Then stuff the mixture into beef casings, and hang it to ferment. During the fermentation process, hang the salami in a very humid area at just above room temperature for 35 hours. Once the salami's pH is between 5.0 and 5.3, it can be dried.
The drying process takes approximately one month. Hang the salami at 53 degrees and 85 percent humidity for seven days. After this period, decrease the humidity to 75 percent. Weigh the salami periodically to determine how much moisture has been lost. The salami is ready when it feels firm and has lost approximately 35 percent of its initial weight.