This is a very simple overview of how to prepare dry cured (fermented) sausages like Salami, Pepperoni, and Chorizo at home.

1. How To
Prepare Dry Cured
Sausages

2. Step One
Grind the
meat
Here, we’re grinding pork
shoulder through a small
grinding plate for
Tuscan Salami
Products Shown:
• Weston #12 Commercial Grade

3. Step TWO Here, we’re mixing ground pork shoulder, a
curing salts, starter culture, dextrose, and
MIX THE few spices for Chorizo.
INGREDIENTS Product Shown: Weston 20 lb. Meat Mixer (36-1901-W)

4. Step THREE
STUFF the
SAUSAGE
Here, we’re stuffing our freshly
mixed salami meat into fresh hog
casings that were rinsed and
soaked for half an hour.
Product Shown:
Realtree Outfitters 7 lb Vertical Sausage

5. Step FOUR
HANG the
SAUSAGE
After letting the cultures incubate
at room temperature
overnight, we hung the sausage
from Weston sausage hooks in a
home made curing chamber. Dry
curing requires humidity and
temperature control, so this
refrigerator has a humidifier
inside as well as various monitors
for humidity and temperature.

6. Step FIVE
Drying Process
Because we used hog casings, all
three of our sausages – Salami,
Peperone, & Chorizo – should
take anywhere from 12 to 20 days
to dry. It all depends on the type
and diameter of the sausages.
Product Shown:
Weston Sausage Hooks (41-0103)