Start by cutting your beef into small, manageable chunks. You’ll want to trim away any large chunks of fat, but leave just enough for the salami to have that perfect, juicy texture.

Grind the beef using a meat grinder. For the best texture, grind it twice—once with a coarse grind, and then again with a finer grind to help achieve a smooth, cohesive mixture.

In a large mixing bowl, combine the kosher salt, cracked black pepper, garlic powder, paprika, mustard seeds, coriander, and crushed red pepper flakes. If you’re using fennel seeds or red wine, add them here as well.

Gradually add the distilled water to the spice mixture, stirring as you go. You want a smooth, paste-like consistency. This will help the spices evenly distribute throughout the beef.

Gently mix the seasoned paste with the ground beef, ensuring every bit of beef is coated evenly with the spice mixture. Be careful not to overwork the meat—it’s important to maintain the texture and tenderness of the beef.

Once fully combined, you can test the seasoning by cooking a small portion of the mixture in a pan and tasting it. Adjust the seasoning if needed by adding a little more salt or spice.

Carefully rinse the natural beef casing under cold water to remove any excess salt. Then, gently slide one end of the casing onto the stuffing tube of your sausage stuffer or a homemade equivalent.

Slowly stuff the beef mixture into the casing, being careful to avoid air pockets. Keep it tight but not too packed. Once you’ve stuffed the casing, tie off the ends securely with kitchen twine.

Hang the stuffed salami in a cool, dry place with good air circulation. A kitchen cupboard or a dedicated curing area works best. The ideal temperature for curing is around 60-65°F (15-18°C), and humidity should be around 75%.

Let the salami cure for at least 2-3 weeks. The longer it cures, the more flavorful and firm it will become. Check the salami periodically for any signs of mold; a light white mold is normal, but any black or green mold should be wiped away with vinegar.

After curing, slice your homemade beef salami into thin, mouthwatering slices. Whether you’re serving it on a charcuterie board, making a hearty sandwich, or simply enjoying it as a snack, you’ll be amazed at the rich, authentic flavor you’ve created!