Ingredients:

  • 2 pounds lean beef (such as sirloin or chuck), ground (900 g)
  • 1 tablespoon kosher salt (15 g)
  • 1 teaspoon black pepper (5 g)
  • 1 teaspoon crushed red pepper flakes (5 g, adjust to taste)
  • 1 teaspoon garlic powder (2.5 g)
  • 1 teaspoon onion powder (2.5 g)
  • 1 teaspoon smoked paprika (3 g)
  • ½ teaspoon sugar (2 g)
  • ¼ cup beef broth (60 ml)
  • ¼ cup red wine (60 ml, optional)
  • 1 teaspoon curing salt (also known as Prague Powder #1, use according to package instructions)
  • 1 tablespoon fennel seeds, toasted (optional)
  • 1 tablespoon ground coriander (optional)

Instructions:

  1. Gather all ingredients and equipment. Lightly chill the beef and equipment for easier grinding.
  2. Using a meat grinder or food processor, grind the beef until fine.
  3. In a bowl, combine the ground beef with salt, spices, sugar, curing salt, broth, and wine until well mixed.
  4. If using casings, fill them with the meat mixture using a sausage stuffer. If not using casings, form the mixture into logs and tightly wrap in plastic wrap.
  5. Place wrapped salami in the refrigerator for 24-48 hours to cure.
  6. If desired, smoke the salami using a smoking gun or in a smoker for 4 hours at a low temperature. Ensure the internal temperature reaches 155°F (68°C) for safety.
  7. Once cured and/or smoked, unwrap salami. Slice thinly and serve or store in the fridge.