How to Make Chicken salami

Chicken salami is a lighter alternative to traditional pork salami, made from ground chicken mixed with fat (often pork or chicken fat) and traditional salami seasonings. It ferments and dries like pork salami but with a milder, more delicate flavor and leaner profile.

Category: Meat & Poultry · Method: Lactic Acid · Time: 1-3mo · Difficulty: 3/5 · Yield: varies · Temp: 12-18°C

History

Chicken salami developed as an alternative for those avoiding pork for dietary or religious reasons. While not traditional, modern charcuterie has embraced poultry-based cured meats, applying centuries-old techniques to new proteins. It's become popular in health-conscious and kosher/halal markets.

Ingredients

  • 3 lbs (1.4kg) Chicken thighs — Boneless, skinless
  • 1 lb (450g) Pork back fat or chicken fat — Cold, diced
  • 3% Salt — By total weight, about 60g
  • 0.25% Cure #2 — About 5g
  • 0.3% Dextrose — About 6g, for fermentation
  • Per package Starter culture — T-SPX or F-LC
  • 1 tbsp White pepper — Ground
  • 1 tbsp Garlic powder — Or fresh minced
  • 1 tbsp Fennel seeds — Optional
  • 2 tbsp White wine — Cold

Equipment

  • Meat grinder
  • Sausage stuffer
  • Collagen or natural casings (55-60mm)
  • Fermentation chamber
  • Drying chamber (55°F, 70-75% RH)
  • pH meter (recommended)

Instructions

  1. Prepare meat and fat

    Cube chicken thighs and fat. Freeze until very firm (30-32°F / -1 to 0°C). Ensure all equipment, including the grinder throat and tray, is sanitized and chilled to prevent pathogen growth.

    Time: 45 min

    Tip: Chicken fat smears easily and poultry is highly susceptible to Salmonella; keep meat below 40°F (4°C) at all times.

  2. Grind

    Grind through medium plate (6mm). Work in small batches, returning meat to the freezer if the temperature rises above 40°F (4°C).

    Time: 15 min

    Tip: Some recipes use fine grind for smoother texture.

  3. Dry

    Move to 55°F (13°C), 70-75% humidity. Dry until the salami has lost 35-40% of its initial weight.

    Time: 4-8 weeks

    Tip: Chicken salami has a smaller diameter typically and dries faster than large pork salamis; monitor weight loss weekly.

Fermentation Timeline

  • Day 1: Production — Grinding, mixing, stuffing.
  • Days 2-3: Fermentation — pH dropping. Tang developing. Critical food safety step.
  • Weeks 1-2: Early drying — Surface firming. Color developing.
  • Weeks 4-8: Maturation — Continued drying. Flavor concentrating.

Signs of Success & Spoilage

Good signs

  • Pale pink color
  • Firm texture
  • Mild fermented aroma
  • White mold bloom
  • Good fat distribution

Warning signs

  • Gray or green color
  • Slimy or tacky surface
  • Rotten or ammonia smell
  • pH above 5.0 after fermentation
  • Case hardening

Troubleshooting

Crumbly texture
Cause: Not mixed enough or too lean Solution: Mix until tacky. Ensure adequate fat ratio.
Off flavors
Cause: Fermentation issues Solution: Use fresh culture. Monitor pH carefully.
Too mild
Cause: Under-seasoned Solution: Chicken is mild - increase seasonings.

Storage

Vacuum seal and refrigerate Keeps 2-3 months refrigerated; 6 months frozen. Slice thin. More delicate than pork salami.

Health Benefits

  • High protein
  • Lower fat than pork salami
  • B vitamins
  • Iron
  • Lower calories
  • Good for pork-free diets

Serving Suggestions

  • Sliced thin for sandwiches
  • On charcuterie boards
  • In salads
  • With cheese and crackers
  • In pasta dishes
  • As pizza topping

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Authoritative food-safety sources

This site cross-references but does not replace professional guidance. For canonical, peer-reviewed fermentation safety information, consult:

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