For salami in casings, simply arrange the salamis in a single layer on the sheet pan. For plastic-wrapped salami, carefully unwrap the foil and the plastic wrap. Then carefully transfer the cylinders of meat to the rack. Finally, you bake the salami until the internal temperature on an instant-read thermometer is at 160F, about 50-60 minutes.
I like to use collagen casings, like these for making salami in with a sausage stuffer. Okay, so to make salami without a sausage stuffer, you’re essentially going to use plastic wrap as a temporary casing to help set your meat. We have full very detailed instructions for how to make sausages without a sausage stuffer over here.
If you made your salami using a sausage stuffer, it doesn’t need to set in the fridge but can be cooked immediately. If you used the plastic wrap technique, then you have to wait the 24 hours of refrigeration time. Then, you’ll pre-heat the oven to 325F. Set an oven-safe rack over a sheet pan.
You’re going to tear off two pieces of plastic wrap and overlap them in a way that they will be able to cover your ideal salami size fully all the way around in a double thickness. Next, lay some of meat mixture onto the plastic wrap and shape it into a cylinder the size that you’d like your salami to be.