Smoked Salami Recipe

Salami comes in many forms. Traditional varieties are dry-cured over weeks, uncooked and unsmoked. This recipe offers a smoked and fully cooked alternative, blending chicken, pork, or beef. Pork is essential as a binder if mixing different proteins.

Set Up	Fuel	Temp	Time	Rest
Remove necessary racks to allow Bradley Smoker Sausage Hooks	Bradley Smoker Bisquettes, Hickory Flavour 24 Pack	65°C and 71°C	9 Hours	1-2 Hours

Equipment

Bradley Smoker 6 Rack Digital Smoker

Bradley Smoker Bisquettes, Hickory Flavour 24 Pack

Bradley Smoker Sausage Hooks

Bradley Smoker Cold Smoker Adapter

Tramontina Teakwood End Grain Board

Tramontina 3 Piece Boning Set

Ingredients

Casings: 4 fibrous casings (6.4 cm diameter, 30 cm long)

Meat:

3x (1.36 kg) beef chuck

2x (908 g) pork shoulder butt

Seasonings:

7 ½ tsp (37.5 ml) Bradley Sugar Cure (do not exceed)

1 tsp (5 ml) salt (optional)

4 tsp (20 ml) cracked black peppercorns

2 tsp (10 ml) paprika

1 tsp (5 ml) ground black pepper

1 tsp (5 ml) onion powder

1 tsp (5 ml) garlic powder

½ tsp (2.5 ml) nutmeg

½ tsp (2.5 ml) allspice

¼ tsp (1.25 ml) cayenne pepper

Additional Ingredients:

2 tbsp (30 ml) light corn syrup

½ cup (120 ml) water

1 cup (240 ml) powdered skim milk

Method

Step 1: Prepare Casings and Meat

Soak casings in water for 30 minutes.
Grind beef and pork through a 3/16-inch (4.8 mm) plate.

Step 2: Mix and Stuff

In a large bowl, combine seasonings, water, and powdered milk until smooth. Add salt for normal flavour or omit for mild saltiness.
Mix the ground meat with the seasoning blend and knead thoroughly for 3 minutes.
Stuff the mixture into casings, ensuring a tight fill. Insert a thermometer probe into one casing and secure it with butcher’s twine. Refrigerate overnight.

Smoking Process

Preheat the Bradley Smoker 6 Rack Digital Smoker to 65°C and open the damper fully. Place the sausages in the smoker, drying the casings until they’re no longer sticky. (You can also air-dry with an electric fan.)
Increase the temperature to 71°C and smoke for 3–6 hours.
Raise the smoker to 160°C and cook for 2–3 more hours until the internal temperature reaches 71°C.

Cooling

Immediately cool the sausages in cold water until their internal temperature drops below 38°C.
Refrigerate overnight before serving.

Enjoy your homemade smoked salami, perfect for sandwiches, platters, or snacks!

Recipe inspired by Warren R. Anderson, Mastering the Craft of Smoking Food.