With your homemade Salami you can stuff calzones, top pizza or just have a delicious snack. Use with beef, wild game, pork or poultry. Each kit seasons up to 18 lbs. of meat, three lbs. at a time if you choose.
Kit Includes two 4.2 oz. packets of Hi Mountain cure, two 4 oz. seasoning packets, one pack of collagen casings and detailed instructions.
Corn syrup solids, salt, spices, monosodium glutamate, garlic powder. Cure: Salt, sugar, sodium nitrite (.85%), caramel color.
Bulk size seasons up to 81 lbs. of meat. Please note that cure and casings are not included with the bulk size and must be purchased separately - you can buy bulk seasonings, bulk cure and casings here.
14 Reviews Hide Reviews Show Reviews
Made the salami with venison and about 20% meaty pork belly, came out fantastic. Will be making more again, but with a coarser grind.
I make this for all my friends and they go wild. Deer, and antelope both works awesome !
Ease of making
Major salami kit it was very easy to make put in smoker let air dry for a week or two and it came out great
very best flavors ever, I make it for gifts and have so many inquires as to the secret of the sausage.
will mever make it any other way. although the price is high. t
I love salami
I have made so much deer salami that my whole family has devoured! I highly recommend this kit. It’s better than any other kit I’ve ever used bar none. It’s better than summer sausage. It’s an absolute killer. Server it to your whole family! If you want to soft roll em, throw it out there with some cheese and crackers… birds that gather when you throw out feed!
very best flavors ever
Makes up a very tastey SALAMI
first time use and came out better than i expected
very good. everybody who tries it wants me to give them some
After raising pigs I was a little apprehensive to start my salami making journey for fear of messing it up.
Your kit made it easy and manageable. We made 11 salamis and we are so happy with how they turned out. Smoked on cherry and apple wood.
Thanks again for making my first attempt at salami a fearless confident tasty experience.
Also they're YUM!
Awesome results 5lbs = 3 Chubs
50% Pork Shoulder
25% Pork Belly
Start 740.763,738 grams each
Smoked/cooked as instructed
96 hrs hanging time in NC in March
25% weight loss
Now off to buy a 15lbs stuffer