Fermented Sausage

Heritage Salami

Traditional Style Salami

Heritage Salami is a fermented, dry-cured sausage built on a 50% lean meat / 50% pork blend, using lean wild game or lean beef. Smoke at 65-70°F / 18-21°C (cold smoke) and dry to 35-40% weight loss, stuff into 60 mm+ all natural hog casings, grind at 3/8" then 3/16". Exact amounts scale to any batch weight in the DeepWoodz Smokehouse app for iPhone and Android.

This is the deep end. Cure #2, a live starter culture and a controlled drop in pH before a long slow dry, where weight loss rather than time is what tells you it is finished. White wine and coriander keep it from being only salt and pepper. Do not attempt it without a way to hold temperature and humidity steady.

• Savory
• Garlic
• Tangy

Internal temp

35-40% weight loss

Smoker temp

65-70°F / 18-21°C (cold smoke)

Casing size

60 mm+

Casing

All Natural Hog Casings

What goes in it

• Kosher Salt
• Cure #2
• Dextrose
• Coarse Black Pepper
• White Pepper
• Garlic Powder
• Coriander
• Ground Nutmeg
• Starter Culture (T-SPX)
• White Wine

Amounts are calculated for your batch weight in the app — including the cure, which is held at a fixed, food-safe rate.

The meat

Lean Wild Game · Lean Beef · Pork Butt · Pork Shoulder

Bear or wild hog: take it to 160°F and hold 3 minutes. Freezing, smoking and curing do not kill trichinella — only heat does.

How it's made

1. Grind meat through a 3/8" plate, then regrind through a 3/16" plate for a fine, tight-grained texture. Keep everything below 34°F.
2. Dissolve starter culture in distilled water per package directions.
3. Mix all dry seasonings together. Add wine and dissolved culture.
4. Mix into ground meat until tacky. Do not over-mix — heat kills the culture.
5. Stuff tightly into all natural hog casings (60mm+). Prick any air pockets.
6. FERMENT: Hang at 85-90°F, 85-90% humidity for 18-24 hours until pH drops below 5.3.
7. COLD SMOKE (optional): Smoke at 65-70°F for 6-8 hours for flavor.
8. DRY: Move to 55°F, 75-80% humidity. Dry for 3-6 weeks until 30-35% weight loss.
9. Salami is ready when firm to the touch and slices cleanly.
10. SAFETY: Do not skip fermentation. Cure #2 and starter culture are non-negotiable.

Wood

Beech · Oak · Apple

Before you start

• Cure #1 vs Cure #2
• Venison to pork fat ratio