How to Make Salami at Home (Without Guessing on Safety)

By the site editors. Fact-checked against USDA FSIS, FDA and university extension sources. Last updated October 27, 2026.

Homemade salami is one of the most rewarding projects in a home kitchen. It's also one of the few where a small math mistake can make people sick. This guide covers the whole process, from grinding to the first slice, and every safety number links to the government or university source it comes from.

Read this first. Homemade dry salami is never cooked. Washington State University Extension says that because Staphylococcus aureus toxin can form if fermentation isn't tightly controlled, "home production of dry sausages is not recommended" (WSU Extension EB1661). USDA's Food Safety and Inspection Service (FSIS) adds that "fermentation and drying alone do not generally achieve" the pathogen reductions it expects from commercial makers (FSIS-GD-2023-0002, p. 16 (archived copy)). Following this guide reduces risk. It does not eliminate it.

What is salami?

Salami is a dry sausage. FSIS describes the process like this: curing ingredients such as salt and sodium nitrite, plus a lactic-acid "starter" culture, are mixed with chopped meat, stuffed into casings, fermented, and "dried by a carefully controlled, long, continuous air-drying process" (FSIS: Sausages and Food Safety, archived Feb 16, 2024). Because dry sausages aren't cooked, FSIS says people "at risk" (older adults, very young children, pregnant women, and people with weakened immune systems) "might want to avoid eating them" (FSIS, archived).

On the Italian side, FSIS describes Genoa salami as "usually made from pork but may have a small amount of beef," moistened with wine or grape juice and seasoned with garlic (FSIS, archived). Cooked salami is a different product. It's cooked in a smokehouse and "must be refrigerated" (FSIS, archived). This guide covers the dry, fermented kind. Wondering whether that makes it raw? See is salami raw?

The hurdles, and what each one does (and doesn't) do

Dry salami relies on several "hurdles." It's important to know what each one actually controls.

1. Cure (nitrite/nitrate). FSIS lists "starter culture, dextrose, nitrite, and salt" as the fermentation-stage controls for Clostridium botulinum and C. perfringens (FSIS-GD-2023-0002, Table 3). BCCDC adds that nitrite also acts as a hurdle against S. aureus and Listeria (BC Centre for Disease Control, Fermented Foods Guidance 3.13).
2. Acid (pH 5.3 or lower, fast). Industry GMPs require fermented sausages to reach pH 5.3 or lower, and a fast drop to 5.3 slows S. aureus (AMI Foundation GMP, via UW–Madison). pH 5.3 is the S. aureus control point, not a kill step. FSIS says degree-hours "are intended to control the outgrowth of S. aureus." To reduce Salmonella, STEC, and Listeria, "products often need to be fermented to a lower pH than 5.3" (FSIS-GD-2023-0002, Q&A).
3. Drying (low water activity). University of Georgia Extension says sausage needs a water activity (aw) below 0.85 and a pH under 5.3 to be shelf stable (UGA Extension B1437). Shelf stable means pathogens can't grow. It doesn't mean pathogens are gone. FSIS asks whether meeting degree-hours and drying "to a water activity below 0.85" is "enough to show biological hazards are addressed," and answers: "No. Fermentation and drying alone are not particularly effective as lethality treatments" (FSIS-GD-2023-0002, Appendix 6, p. 54).

What commercial makers must hit. For every fermented product, FSIS's recommended target is a 5-log reduction of Salmonella (and STEC, in products with beef) and a 3-log reduction of Listeria monocytogenes (FSIS-GD-2023-0002, Table 3). Commercial makers reach those targets with validated processes, sometimes adding a low-temperature heat step (FSIS-GD-2023-0002). A home batch has no validated kill step.

Equipment you'll need

Ingredients, and why each one is there

Meat and fat

Pork shoulder plus firm pork back fat is the classic combination. Use the freshest meat you can get. BCCDC says fermentation should start within 24 to 48 hours of receiving fresh meat (BCCDC 3.13). Choosing pork over beef does not remove the Salmonella or Listeria risk. FSIS's 5-log Salmonella and 3-log Listeria targets apply to every fermented product (FSIS-GD-2023-0002, Table 3).

Salt

BCCDC's worked dry-sausage example uses 2.8% salt (BCCDC 3.13, Appendix 2). Note that BCCDC calculates its percentages on total batch weight.

Curing salt: Cure #1 vs. Cure #2

• Cure #1 (Prague Powder #1) "contains 6.25% sodium nitrite and 93.75% salt" (Oregon State University Extension PNW 784).
• Cure #2 (Prague Powder #2) "includes up to 4% sodium nitrate and 6.25% sodium nitrite." Oregon State says it's meant for cured meats that won't be cooked before eating, "such as salami or prosciutto" (OSU PNW 784). The nitrate content varies by brand, so read your label. For example, Excalibur Cure #2 lists 5.67% sodium nitrite and 3.63% sodium nitrate, and InstaCure #2 lists 6.25% sodium nitrite and 1% sodium nitrate. At 0.25% of meat weight, that works out (our arithmetic) to about 142 ppm nitrite and 91 ppm nitrate for Excalibur, and about 156 ppm nitrite and 25 ppm nitrate for InstaCure #2. Always check your own label.

When to use which. The nitrate in Cure #2 acts as a reservoir, slowly converting to nitrite during a long ripening period (BCCDC 3.13). BCCDC sets conditions on nitrate. It "must only be used for long term cured/fermented products (3 weeks or more)" and "should be used with a micrococcus starter culture." Adding nitrate to a product fermented and dried for only a couple of weeks "risks excess nitric oxide (NO) production, methemoglobin production" (BCCDC 3.13). So use Cure #2 for salami that dries 3 weeks or longer, with a culture that includes nitrate-reducing bacteria. Use Cure #1 for quick or semi-dry ferments.

Our dose basis: meat block weight

All percentages in this guide are by meat block weight, meaning meat plus fat only, before salt, spices, or wine. That matches the US federal rule, which states nitrite and nitrate limits per 100 lb of chopped meat (9 CFR 424.21(c)). (BCCDC's worked example uses total batch weight instead. Our numbers are our own, not BCCDC's.) Our cure calculator uses the same meat-block basis.

The math at 0.25% Cure #2 by meat weight:

• Nitrite: 0.25% × 6.25% = 0.0156% of meat weight, which is about 156 ppm ingoing sodium nitrite. That matches the federal limit for chopped meat of ¼ oz per 100 lb: our arithmetic, ¼ oz ÷ 1,600 oz = 156 ppm (9 CFR 424.21(c)). With a 6.25% nitrite cure, 0.25% already sits right at that 156 ppm limit, so don't round up.
• Nitrate: depends on your brand. A Cure #2 with 4% nitrate adds 0.25% × 4% = about 100 ppm sodium nitrate. Brands with less nitrate add proportionally less. The federal limit for nitrate in chopped meat is 2¾ oz per 100 lb, which works out (our arithmetic: 2.75 ÷ 1,600) to about 1,718 ppm (9 CFR 424.21(c)).

US vs. Canadian rules. For US readers, 9 CFR 424.21 sets maximums only: ¼ oz nitrite and 2¾ oz nitrate per 100 lb of chopped meat, and no more than 200 ppm nitrite (as sodium nitrite) in the finished product (9 CFR 424.21(c)). Canadian guidance from BCCDC goes further. Fermented sausage "must be cured, having at least 100 ppm and no more than 200 ppm" (BCCDC 3.13).

⚠️ Curing salt is toxic in excess, and it is not table salt. Weigh it and never measure it by volume. Keep it in its original labeled container, sealed, and out of reach of children. In a 2002 CDC report, five adults in New York developed methemoglobinemia, a potentially fatal condition, after eating a meal seasoned from a bag labeled "Refined Iodized Table Salt." The bag actually held 100% sodium nitrite, which a former tenant who cured meat had stored in it (CDC MMWR 2002;51(29)). CDC says the incident "underscore[s] the need for proper storage of hazardous materials" (CDC MMWR).

Sugar (dextrose)

Dextrose feeds the starter culture. BCCDC says about 1 g of dextrose per 1 kg of meat (0.1%) lowers pH by about 0.1. Its example uses about 0.5% (BCCDC 3.13).

Starter culture (or a lower-risk alternative)

Use a commercial lactic-acid starter culture at the manufacturer's dose and temperature. BCCDC flags expired cultures as a hazard and does not recommend backslopping (BCCDC 3.13). For a lower-risk route, WSU says "Encapsulated acids are recommended for homemade dry or semi-dry sausage" (WSU EB1661).

Fermentation: hitting pH 5.3 fast enough

For dry sausage, BCCDC gives a fermentation temperature of 68–75°F (20–24°C), usually about 48 hours and up to 6 days, to reach pH 5.3 or lower. Relative humidity starts around 95% and is lowered over time (BCCDC 3.13).

Degree-hours limit how long the meat can sit warm before the acid takes over. To calculate them, multiply the hours above 60°F (15.6°C) by how many degrees above that line the chamber is. BCCDC's limit is 665 degree-hours (°C) when the highest fermentation temperature is below 33°C (91°F) (BCCDC 3.13). The US AMI GMP's Fahrenheit version, fewer than 1,200 degree-hours when the chamber stays below 90°F, works out to roughly the same limit (AMI GMP).

Example: 48 hours at 72°F (22°C) is (22 − 15.6) × 48 ≈ 307 °C degree-hours, well under the limit (BCCDC 3.13).

If the pH hasn't reached 5.3 within the limit, discard the batch. Even when it does, remember the hurdle above: pH 5.3 controls S. aureus. It doesn't kill Salmonella or Listeria (FSIS-GD-2023-0002, Q&A).

Drying: temperature, humidity, airflow

BCCDC's dry-sausage example dries at about 54°F (12°C) and 80% RH (BCCDC 3.13, Appendix 2). The guardrails, all from BCCDC (BCCDC 3.13):

• Keep RH above 60% to prevent premature case hardening.
• Keep RH under 80% to prevent mold growth.
• Ideally, keep the room's RH about 5% below the product's own moisture level as it dries.
• Use gentle airflow. Too much causes case hardening, and too little invites wild mold.

WSU says dry sausages usually need 3 weeks to 3 months of drying (WSU EB1661).

Weight-loss target

Weigh each link right after stuffing (the "green weight") and log it in the drying tracker.

• BCCDC's example dries "until 35% weight loss from green weight" (BCCDC 3.13, Appendix 2).
• The AMI GMP says dry sausages are dried "to remove 25 to 50% of the moisture" (AMI GMP). FSIS says dried sausages "range from 60% to 80% of their original weight" (FSIS, archived).

Practical target: about 35% loss. Your finished weight should be about 0.65 × green weight. Weight loss is only a rough stand-in for water activity. And even a lab-confirmed aw below 0.85 shows the salami is shelf stable, not that pathogens were killed. FSIS says that hitting a final water activity "is not enough" (FSIS-GD-2023-0002, Q&A). FSIS also notes that smaller-diameter products can reach their target aw before they've dried long enough for comparable bacterial reductions (FSIS-GD-2023-0002, Q&A). Keep homemade salami refrigerated.

Safety risks you're managing

• Botulism (C. botulinum): FSIS names starter culture, dextrose, nitrite, and salt as fermentation controls, and drying as a control once aw is reduced (FSIS-GD-2023-0002, Table 3). BCCDC's outbreak table includes type B botulism from home-fermented raw goat meat in 2006 (BCCDC 3.13).
• Staphylococcus aureus: this is what degree-hours are for (FSIS-GD-2023-0002).
• Salmonella and E. coli O157:H7 (STEC): E. coli O157:H7 "can survive the process of dry fermenting." In 1994, children became ill after eating dry-cured salami containing it (FSIS, archived). BCCDC also lists a 2007 US outbreak tied to home-made pepperoni (BCCDC 3.13). FSIS expects commercial fermented products to achieve a 5-log Salmonella reduction (plus STEC in beef). It says fermentation and drying alone "do not generally achieve" that (FSIS-GD-2023-0002, Table 3 (p. 15) and p. 16). Homemade salami has no validated kill step, so these risks are reduced, not eliminated, whether you use pork or beef.
• Listeria monocytogenes: FSIS's target is a 3-log reduction (FSIS-GD-2023-0002, Table 3). Listeria "can grow in cold temperatures, including inside refrigerators," so keep your fridge at 40°F (4°C) or colder (FDA: Listeria, Food Safety for Moms-to-Be). Contamination often happens after processing, during slicing and packaging (BCCDC 3.13), so sanitize your slicer and boards. The CDC estimates about 1,600 people in the US get sick from Listeria each year (CDC).
• Trichinella (pork and wild game): FSIS lists feral and non-confinement swine as a greater infection risk (FSIS-GD-2023-0002, Table 3). WSU Extension says to freeze pork that won't be cooked before grinding: 5°F (−15°C) for 20 days, −10°F (−23°C) for 10 days, or −20°F (−29°C) for 6 days, for pieces 6 in. (15 cm) thick or less (WSU EB1661). Check that your freezer actually holds those temperatures. "Most species of Trichinella found in wildlife are resistant to freezing" (BCCDC 3.13; WSU EB1661), so don't use bear, wild boar, or other game in uncooked salami.

A basic beginner salami (percentages by meat block weight)

This is a simple, Genoa-leaning pork salami. All percentages are by meat block weight (meat + fat = 100%), the same basis as 9 CFR 424.21. The cure, salt, and dextrose levels are adapted from BCCDC's worked example (BCCDC 3.13), which uses total batch weight, so our grams differ slightly from BCCDC's. Spices are to taste.

Steps

1. Sanitize everything, and chill the meat, fat, and grinder parts until near freezing.
2. Weigh the cure twice. Use the cure calculator for other batch sizes.
3. Rehydrate the culture as directed. Grind on a ¼ in. (6 mm) plate. Mix in all the ingredients until the mixture turns tacky.
4. Stuff tightly into soaked casings, tie off, and prick any air pockets.
5. Weigh each link and log it in the drying tracker. Your target is green weight × 0.65.
6. Ferment at 68–75°F (20–24°C) and about 90–95% RH until pH ≤ 5.3 within the degree-hour limit (BCCDC 3.13).
7. Dry at about 54°F (12°C) and 60–80% RH with gentle airflow until each link reaches about 35% weight loss.
8. Slice, then store refrigerated.

Troubleshooting

Case hardening (dry ring, wet center). Humidity that's too low, or too much air movement, causes case hardening (BCCDC 3.13). Raise the RH, lower the fan, and give the link time to even out. If the center never dries, don't eat it.

Mold: good vs. bad. FSIS says some salamis "have a characteristic thin, white mold coating which is safe to consume; however, they shouldn't show any other mold" (FSIS: Molds on Food, archived). FSIS tells consumers they can scrub surface mold off commercial hard salami (FSIS: Molds on Food). For home producers, we follow BCCDC's stricter rule. Mold is acceptable only if it comes from an added mold culture or wipes off easily with vinegar during drying. If it can't be wiped away, "send finished meat sausage for testing and/or discard" (BCCDC 3.13). At home, that means discard. Keeping RH under 80% prevents most mold.

pH won't drop. Likely causes are an old culture, too little sugar, or a chamber that's too cold. If you pass the degree-hour limit, discard the batch.

Green or brown discoloration. BCCDC says meat can turn "green-brown in colour (above 600 ppm)" of nitrite (BCCDC 3.13). Color is a late warning sign and no substitute for weighing. Recheck your math and discard the batch.

FAQ

Is homemade salami safe? It's high-risk. WSU doesn't recommend making dry sausage at home (WSU EB1661). Hitting pH 5.3 and low water activity makes salami shelf stable and controls S. aureus. FSIS says those steps alone aren't enough to show that Salmonella, STEC, or Listeria have been reduced (FSIS-GD-2023-0002, Q&A). Following this guide lowers your risk but can't eliminate it. Keep at-risk people away from uncooked homemade salami.

Can I skip the curing salt? We don't recommend it. FSIS lists nitrite and salt among the controls for C. botulinum (FSIS-GD-2023-0002, Table 3). In Canada, BCCDC guidance requires 100–200 ppm in fermented sausage (BCCDC 3.13). US rules set maximums only (9 CFR 424.21(c)).

Cure #1 or Cure #2? Use Cure #2 for salami that dries 3 weeks or longer, with a micrococcus culture. Use Cure #1 for short ferments (BCCDC 3.13). The cure calculator does the math.

How long does it take? Fermentation takes up to about 6 days (BCCDC 3.13). Drying takes about 3 weeks to 3 months (WSU EB1661).

Can I eat homemade salami while pregnant? Not unless it's heated. The CDC tells pregnant women and other higher-risk groups to avoid "unheated deli meat, cold cuts, hot dogs, and fermented or dry sausages." It says to choose them "reheated to 165°F or until steaming hot" instead (CDC: Preventing Listeria Infection). The UK's NHS says to cook cold cured meats like salami until steaming hot (NHS). FDA warns that listeriosis in pregnancy can lead to "miscarriage, stillbirth, premature delivery, and death" (FDA).

How should I store it? For commercial hard or dry sausage, FSIS gives: whole, 6 weeks in the pantry or indefinitely in the refrigerator; 3 weeks in the refrigerator after opening; 1 to 2 months frozen (FSIS: Sausages and Food Safety, archived). FSIS notes that all sausage "except dry sausage" is perishable (FSIS, archived). Those figures assume a validated commercial product, so refrigerate homemade salami. See does salami go bad?

Is pepperoni made the same way? Mostly. FSIS lists pepperoni as a dry sausage, "not cooked, air dried" (FSIS, archived). See salami vs. pepperoni.

The short safety note

Weigh your cure twice, store it labeled and away from kids, and never confuse it with table salt. Freeze pork first. Use a culture and prove pH 5.3 with a meter. Dry to about 35% weight loss without case hardening, and keep homemade salami cold. Remember that none of this is a validated kill step, so keep uncooked homemade salami away from pregnant women, older adults, young children, and anyone immunocompromised. When in doubt, throw it out.

Internal links

• Cure calculator (final)
• Drying tracker (final)
• Is salami raw?
• Does salami go bad? (placeholder)
• Salami vs. pepperoni (placeholder)

Sources

1. USDA FSIS. FSIS-GD-2023-0002: RTE Fermented, Salt-Cured, and Dried Products Guideline (May 5, 2023). https://www.fsis.usda.gov/sites/default/files/media_file/documents/FSIS-GD-2023-0002.pdf (archived: https://web.archive.org/web/2025id_/https://www.fsis.usda.gov/sites/default/files/media_file/documents/FSIS-GD-2023-0002.pdf)
2. USDA FSIS. Sausages and Food Safety (archived Feb 16, 2024). http://web.archive.org/web/20240216213407/https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/sausages-and-food-safety
3. USDA FSIS. Molds on Food: Are They Dangerous? (archived 2026). http://web.archive.org/web/2026/https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/molds-food-are-they-dangerous
4. US eCFR. 9 CFR 424.21. https://www.ecfr.gov/current/title-9/chapter-III/subchapter-E/part-424/subpart-C/section-424.21
5. CDC. Methemoglobinemia Following Unintentional Ingestion of Sodium Nitrite, New York, 2002. MMWR 51(29). https://www.cdc.gov/mmwr/preview/mmwrhtml/mm5129a2.htm
6. CDC. Preventing Listeria Infection. https://www.cdc.gov/listeria/prevention/index.html
7. FDA. Listeria: Food Safety for Moms-to-Be. https://www.fda.gov/food/health-educators/listeria-food-safety-moms-be
8. NHS. Foods to avoid in pregnancy. https://www.nhs.uk/pregnancy/keeping-well/foods-to-avoid/
9. BC Centre for Disease Control. Fermented Foods Guidance 3.13: Sausage. https://www.bccdc.ca/resource-gallery/Documents/Educational%20Materials/EH/FPS/Food/Fermented/Fermented_Foods_Guidance-3.13_Sausage.pdf
10. Oregon State University Extension. PNW 784. https://extension.oregonstate.edu/sites/extd8/files/catalog/auto/PNW784.pdf
11. AMI Foundation. GMP for Fermented Dry & Semi-Dry Sausage (UW–Madison). https://foodsafety.wisc.edu/wp-content/uploads/sites/1026/2024/01/GMP-Dry-Sausage.pdf
12. UGA Extension. Basics of Sausage Making (B1437). https://fieldreport.caes.uga.edu/wp-content/uploads/2014/12/B1437-1.pdf
13. WSU Extension. Homemade Meat, Poultry, and Game Sausages (EB1661). https://wpcdn.web.wsu.edu/extension/uploads/sites/68/2021/06/Homemade-Meat-Poultry-and-Game-Sausages-EB1661.pdf