Thread: Anyone know how to make a good salami???

Salami and it's variants are smoked and dry cured.
You'll need Some place cool and very VERY dry. A smoker (hot) and a casing stuffer.
The casings are easy enough to find on the web.
A typical recipe usually consists of curing salt, lots of black peppercorns, soy protein and garlic powder.
Stuff them, smoke them until you get an internal temperature of about 80 degrees then hang them to cure for a couple of weeks. Curing is optional i suppose but it's in my opinion a key step. I'll try get some more specific info for you.